摘要
在分析面粉组分及其对馒头制品的影响、馒头专用粉的生产及品质要求的基础上,通过大量试验,深入研究了几种生物酶制剂和乳化剂对馒头专用粉粉质指标和制品的改良作用,最终确定了复合添加剂的配方并在公司馒头专用粉生产中使用,取得了良好的效果。同时建议面粉生产企业研究并科学、合理地使用天然、类天然添加剂替代传统的化学类添加剂。
On the basis of studying the compositions of flour and their effect on steamed bread as well as the production and quality requirement of the tailored flour for steamed bread, the author probed, via lots of experiments, into the improvement function of several kinds of enzyme preparations and emulsifiers to the quality of the tailored flour for steamed bread and the food product from the flour. And the formula of a complex additive was finalized and used in the production of the tailored flour for steamed bread in his company, and achieved good result. It was suggested that the domestic flour mills should make a thorough study on natural and/or similar additives, and apply them scientifically and rationally to substitute the conventional chemical additives.
关键词
复合添加剂
馒头专用粉
品质指标
脂肪酶
flour
complex additive
the tailored flour for steamed bread
composition
quality
improvement
