摘要
通过对小米馒头的工艺与品质进行研究,可知随着小米粉添加量的增加,加水量逐渐降低,发酵体积逐渐减小,通过正交实验可以得出在小米粉添加量为45%、加水量为45%、发酵时间为3h、醒发时间为40min时,可以得到品质良好的小米面馒头。
By the increment to the craft and qualities of millet steamed bread carry on the research can know increases the quantity along with the millet powder, add the amount of water to lower gradually, ferment the physical volume to let up gradually, pass the experiment and can get at the millet powder increases to measure to 45% and add the water to measure to 45%, ferment time as 3h and come to deliver time as 40min, can get the good quality to Chinese steamed bread of millet powder.
出处
《食品科技》
CAS
北大核心
2007年第1期53-57,共5页
Food Science and Technology
关键词
小米粉
馒头
品质
millet powder
Chinese steamed bread
quality
