戗面馒头制作工艺研究  

Standard Technology of Steamed Bun

作　　者：霍增魁[1] 李光磊[2] 

机构地区：[1]新乡职业技术学院,河南新乡453006 [2]河南科技学院食品学院,河南新乡453003

出　　处：《农产品加工（创新版）（中）》2013年第1期42-44,共3页Farm Products Processing

基　　金：河南科技学院博士基金资助项目(06014);河南科技学院青年骨干教师资助项目(200707)

摘　　要：利用正交试验,研究了干面粉戗入量、酵母用量、饧面时间对戗面馒头品质的影响。结果表明,干面粉戗入量对戗面馒头品质的影响最大,其次是加入酵母比例,最后是饧面时间。其优化工艺参数为干面粉添加量为47%(以面坯质量计),酵母添加比例为1.25%(以面粉量计),饧面时间22 min。Effects of the flour powder, yeast addition, and rest time on the sensory evaluation of steamed bun are investigated by orthogonal experimental design method. The results show that the flour powder addition significantly affecs the sensory evaluation of steamed bun, then followed by yeast addition, and rest time in sequence. The optimal technical parameters of steamed bun are flour powder 47%, yeast addition 1.25%, rest time 22 min.

关 键 词：戗面馒头 标准工艺 感官评分 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]