发酵时间对馍片品质的影响  

Effect of Fermentation Time on the Quality of Steamed Bread Slices

作　　者：任小青[1] 张倩[1] 马俪珍[1] 何新益[1] 黄宗海[1] 

机构地区：[1]天津农学院食品科学与生物工程学院,天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品研究与开发》2015年第16期21-24,共4页Food Research and Development

摘　　要：馍片是以面粉、酵母、糖、油等为主要原料,结合了馒头和饼干的生产工艺而生产出来的一类休闲食品。通过测定馍片的色度、酥脆度和感官评价等指标,研究不同发酵时间对馍片性能的影响,结果表明,面团在34℃下发酵60 min,蒸制出来的馍条在凉制24 h后烤制出来的馍片品质最佳。Flour,yeast,sugar an d oil were used as main materials to prepare steamed bread slice. Steamed bread slice is a kind of snack food using production technology of steamed bread and biscuits. The object was to study the effect of fermentation time on the quality of steamed bread slices by measuring color , crispy degree and sensory of steamed bread slices. The results showed that the quality of steamed bread slices was better at the 60 min fermentation time under 34℃and 24 h cooling time.

关 键 词：发酵 馍片 模糊数学法 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ920.6[轻工技术与工程—食品科学与工程]