全麦馒头制作工艺研究  

Study on processing technology of steamed bread with whole wheat flour

作　　者：汪丽萍[1] 刘艳香[1] 田晓红[1] 刘明[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2013年第5期12-15,22,共5页Science and Technology of Cereals,Oils and Foods

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05);"十二五"国家科技支撑计划课题(2012BAD34B08);中央级公益性科研院所基本科研业务费专项(2011ZX1104)

摘　　要：采用一次发酵法制作馒头，研究了全麦粉含量为51％的全麦馒头的制作工艺。结果表明：加水量为105～110mL，和面时间为2～2．5min，发酵时间为45—60min，醒发时间为15～20min时，全麦馒头有较好的感官品质。The processing technology of steamed bread by direct fermentation with 51% content of whole wheat flour was studied. The result showed that, when the amount of water was 105 ~ 110 mE, mixing time was 2 - 2.5 rain, fermentation time was 45 - 60 rain, and proofing period was 15 ~ 20 min, the whole wheat steamed bread would have good sensory quality.

关 键 词：全麦粉 馒头 制作工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]