鱼骨粉添加对馒头发酵能力的影响  

Effect of Fishbone-meal on Fermentation of Steamed Bread

作　　者：陈闯[1] 张放 杜兰威 CHEN Chuang;ZHANG Fang;DU Lan-wei(Tianjin Zhongshanglian Testing Co.,Ltd.,Tianjin Food Research Institute Co.,Ltd.,Tianjin 301609,China)

机构地区：[1]天津市食品研究所有限公司天津中商联检验检测有限公司,天津301609

出　　处：《食品研究与开发》2021年第14期114-118,共5页Food Research and Development

摘　　要：该文以鱼骨粉为试材,以馒头发酵能力为指标,探究鱼骨粉添加量对馒头发酵能力的影响,优化鱼骨粉馒头制作的工艺条件。通过测定面团发酵过程中p H值、酸度等的变化研究鱼骨粉添加量对面团发酵能力的影响。结果表明,在面团发酵期间p H值均呈下降趋势,鱼骨粉添加量为6%的面团产气速度相对过快,导致发酵结束后面团并没有充分膨胀,面筋并没有充分延伸。骨粉添加量低于6%的面团产气速度较为均匀,能使面团最大限度膨胀,更适用于生产馒头。Taking fish bone meal as a test material and steamed bread fermentation as a dependent variable,the effect of fish bone meal addition on fermentation of steamed bread was explored,and processing conditions for steamed bread containing fish bone meal were optimized. By measuring changes in pH during the process of dough fermentation,the effect of fish bone meal addition on dough fermentation was studied. Dough pH decreased during fermentation,and gas production in dough with >6% added fish bone meal was too fast,resulting in insufficient expansion of the dough,and insufficient extension of the gluten after fermentation. With <6%added bone meal,gas production in the dough was more uniform,which could maximize expansion of the dough and achieve the purpose of fermentation. Addition of <6% fishbone meal was suitable for production of steamed bread.

关 键 词：鱼骨粉 馒头 PH值 酸度 发酵能力 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]