V_C对冷冻面团及保鲜馒头品质的影响  

Impact of V_c on Frozen Dough and Quality of Steamed Bread Fresh Keeping

作　　者：张守花[1] 张新海[1] 王显伦[1] 

机构地区：[1]鹤壁职业技术学院,河南鹤壁458030

出　　处：《食品研究与开发》2014年第6期41-43,共3页Food Research and Development

基　　金：国家"十一五"科技支撑计划课题(编号:2007BAD74B02)

摘　　要：主要研究了VC对冷冻面团,馒头品质的影响。随着VC添加量的变化,冷冻面团品质及馒头的的弹性、内聚性、黏性和回复性也发生变化。研究结果表明:最佳VC添加量为0.1%,在此条件下冷冻面团品质良好,可以使馒头获得较好感官品质。The impact of Vc on frozen dough, steamed bread quality were studied in this paper.The results showed that：with different addition of VC, the quality of frozen dough and steamed bread, coherency, etasticity viscidity and recoverability changed with. The optimal dosage of VC was 0.1%, under this condition, frozen dough have properties which could make steamed bread have better sensory quality.

关 键 词：冷冻面团 馒头品质 TPA测试 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]