面糊发酵条件对馒头品质的影响.pdfVIP

蕾养与白质 粮油食面科技第22 卷 2014 军第l 期 面糊发酵条件对馒头品质的影响 刘长虹，张煌，李志建 (河南工业大学粮油食品学院，河南郑州 45α)()1 ) 摘 要:为了探索面糊发酵剂在馒头工业化生产上的应用，采用单因素实验，通过改变面糊的面水 比、酵母添加量、发酵时间、发酵温度等自变量条件来生产馒头，研究面糊发酵条件对馒头品质的影 响。通过测定馒头的比容、高径比、白皮、硬化速率、质构分析来判断发酵条件中各个自变量对馒头 品质的影响，优化发酵条件。实验结果表明:面糊的面水比为 0.4-0.6、酵母添加量为 0.5%- 0.7% 、发酵时间 16-24 h 、发酵温度为 28- 33 c的发酵条件下，生产出来的馒头品质优良。 关键词:面糊;发酵条件;馒头品质 中图分类号:15 205.5 文献标识码:A 文章编号:1007 -7561(2014)01-∞63 -05 E tTect of batter fermentation conditions on quality of steamed bread UU Chang - hong ,ZHANG Huang ,U Zhi - jian (College of Food Science and Technology , Henan Univer百ity of Technology , Zhengzhou Henan 45∞01) Abstract: In order to explore the applications of liquid sourdough leaven in industrial production of steamed bread , the effects of fermentation conditions of liquid sourdough on the quality of steamed bread were studied by single - factor experiment , in which the ratio of flour to water , ye描t amount , fermenta- tion time and fermentation temperature were selected as independent variable. The effect of the independ- ent variables on the quality of steamed bread was evaluated by detecting specific volume , the ratio of height to diameter , whiteness , the hardening rate and the texture , and the fermentation condition w幽 op­ timized. 咀le results showed that steamed bread with good quality can be produced when the ratio of flour to water was O. 中0.6 with 0.5 0/0- 0.7% of yeast , fermentation time 16-24 h and the fermentation tem- perature 28 - 33 C. Key words: liquid sourdough; fermentation conditions; quality of steamed bread 目前，馒头工业化生产主要有一次发酵法[1] 、 产品具有质构优良、风味独特等优点[4] 。目前面糊 二次发酵法、三次发酵