酵子与酵母配比对馒头品质的影响.pdfVIP

(it ~1fF1!1i:普 2川0.2 固 酵子与酵母配比对馒头晶质的影晌 刘长虹，梁一祯，张岛雯，黄闷闷 (渭南工业大学粮油食品学院，河南郑州 450052) 摘 要:研究了酵子与酵母对馒头品质的影响。通过测定酵子与酵母在不同质量比下馒头的白皮、硬度、高径比、 比容和感官评分，找出制作最优馒头品质的比例。研究结果表明，随着酵母比例的增大，馒头的白皮、硬度、高径 比、比容和感官评分均呈现先增大后减小的趋势;在酵子与酵母质量比为 1 I 4 时，馒头品质最好。 关键词:酵子;酵母;馒头品质:影响 中圄分类号:TS213. 29;TS202. 3 文献标志码:A 文章编号: 1003-6202( 2012 )02 一0015 一03 Effect on quality of steamed bread by Jiaozi mixed with ye副t in different proportions Liu Changhong. Liang Yizhen. Zhang J ingwen. H uang Shanshan (College of Food Science and Engineering. Henan University of Techno!ogy.Zhengzhou 450052. China) ABSTRACT: The effect of Jiaozi mixed with yeast on quality of steamed bread was studied. By measuring the whiteness. hardness.high aspect ratio. specific volume and sensory score of steamed bread made by Jiaozi mixed with yeast in different proportion. the optimum ratio of them was determined. The results showed that: With the increase of yeast. the indicators of whiteness. hardness.high aspect ratio. specific volume and sensory score showed the tendency that firstly increase and then decreased. The quality of steamed bread was good when the ratio of Jiaozi and yeast was 1 I 4. KEYWORDS , Jiaozi ,yea,st ,quality of steamed bread ,effect WJB- IV 智能白度测定仪z 浙江光学仪器厂z 随着馒头由家庭自给自足慢慢转向大批量工业 硬度仪:向南工业大学;B10 三功能搅拌机z 广东省 化生产，人们为追求快捷、方便的制作方法，大多数 传统的面团发酵方法已经被酵母发酵所代替。但由 番周力丰食品机械厂;yp - 350 揉面压皮机z 章丘 市天鹏炊具机械有限公司;豪华型雾化面食发酵箱z 于采用酵子发面制作的馒头具有抗老化以及风昧、 广东省中山市丰盛电器厂，等。 口感好等优点，这种特有的风昧和口感是酵母发酵 1. 2 实验方法 方法所无法轻易取代的，因此深受很多消费者的 欢迎[l1. 1. 2.1 馒头的制作工艺