摘要
就不同酵母对面团发酵特性和馒头品质的影响进行了试验。通过比较不同酵母发酵面团的产气量和面团膨发状态,进而确定相同条件38℃,88%RH,酵母添加量0.8%,不同酵母的最适发酵时间,然后对其发酵的馒头进行感官评价和质构测定,结果显示:不同酵母发酵面团时的产气量和面团膨发状态不同,Y-1、Y-2、Y-3和Y-4的最适发酵时间依次为40、30、25和30 min。由感官评价和质构测定结果还得出结论:不同酵母显著影响馒头产品的感官评价总分,且感官评价和质构测定参数与其面团发酵性能相一致。
The effects of different yeasts on the fermentation property of dough and quality of Mantou were studied.Through comparing gas production and leavening state during dough fermentation among different yeasts used,the optimum fermentation times of different yeasts at the same conditions of fermentation temperature 38 ℃,relative humidity 88% and yeast dose 0.8% were determined,then the sensory profile and texture of Mantou were evaluated.Results： The gas production and leavening state by using different yeasts are different, and the optimum fermentation times of Y - 1, Y - 2, Y - 3 and Y - 4 are 40, 30, 25 and 30 min, respectively. The sensory evaluation score of Mantou is significantly influenced by bakerg yeast, and the sensory evaluation and texture profile analysis of Mantou correspond with the fermentation property of dough.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第12期32-35,共4页
Journal of the Chinese Cereals and Oils Association
基金
北京市自然科学基金资助项目(5093026)
北京市教委科技计划面上项目(KM200900002003)
关键词
不同酵母
面团特性
馒头
品质
different yeast
dough property
Mantou
quality
