自发馒头粉的开发与发展前景  

Development and Prospect of Spontaneous Bread Flour

作　　者：王欣怡 刘长虹[1] 孙祥祥 张煌[2] WANG Xinyi;LIU Changhong;SUN Xiangxiang;ZHANG Huang(Henan University of Technology/ National Engineering Laboratory for Wheat ＆ Corn Further Processing, Zhengzhou 450001,China;Henan University of Animal Husbandry and Economy, Zhengzhou 450044,China)

机构地区：[1]河南工业大学粮油食品学院小麦和玉米深加工国家工程实验室,郑州450001 [2]河南牧业经济学院食品工程学院,郑州450044

出　　处：《粮食加工》2018年第3期11-15,共5页Grain Processing

基　　金：河南省重点攻关项目(162102210107):老酵馒头的工业化技术研究与应用;国家自然科学基金项目(31701635):酵子馒头香气形成机理研究

摘　　要：介绍了自发粉膨松剂的成分,阐述了不同膨松剂、制备工艺参数及改良剂对馒头的感官品质的影响,以及影响自发粉储存时间的因素和控制条件,并展望自发粉今后的研究方向。This paper introduced the composition of spontaneous powder leavening agent, the influence of dif-ferent leavening agents, preparation parameters and modifiers on the sensory quality of steamed bread, and the factors that affect the storage time of spontaneous powder and how to control it, and looked forward to the future research of spontaneous powder direction.

关 键 词：自发粉 馒头 感官品质 发展前景 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]