不同干燥方式对老面头品质的影响  

Effects of different drying methods on sourdough quality

作　　者：刘长虹[1] 韩丹丹[1] 屈凌波[1] 樊元元[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮油食品科技》2014年第2期89-91,共3页Science and Technology of Cereals,Oils and Foods

基　　金：十二五国家科技支撑计划"鲜湿面及挂面制品高效关键技术研究及产业化示范"(2012BAD37B04)

摘　　要：采用了自然干燥、鼓风干燥、真空干燥、真空冷冻干燥4种方法对老面头进行处理,通过测定老面头的发酵力、干燥后老面所制成馒头的理化指标和感官评价,来判断不同干燥方法对老面品质的影响。综合考虑,采用鼓风干燥的方式干燥老面头最为合适,干燥效率较高,干燥条件容易控制,且成本较小,蒸制的馒头各种感官指标相对较好。Four different drying methods, natural air drying, blast drying, vacuum drying and vacuum freeze drying, were adopted to dry the sourdough samples. The effects of the drying methods on the quali- ties of sourdough were estimated according to the fermenting power, the physicochemical indexes and sen- sory evaluation of steamed bread fermented by the dried sourdough. The results showed that air blast dr- ying was the most appropriate method, for its highest efficiency, easily controlled conditions, lower costs and better product qualities.

关 键 词：老面头 干燥方法 发酵力 馒头品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]