摘要
为了选择玉米淀粉的最佳添加工艺,使馒头品质得到改善,进行了三因素三水平实验。A因素为玉米淀粉添加量,三水平为15%,20%,25%;B因素为发酵时间,三水平为2.5,3.0,3.5h;C因素为加水量,三水平为50%,53%,55%。正交分析显示三因素中对馒头感官评价的影响为A>B>C,即玉米淀粉添加量>发酵时间>加水量。因此在实际生产中,应控制好玉米淀粉添加量,确保馒头品质的显著提高。
In order to choose the best technology of adding the corn flour, making steamed bread quality improving, we did an experiment of three factors with three levels. Factor A was for the amount of corn flour, with the levels of 15%, 20%,25%; Factor B was for the fermentation time, with the levels for 2.5, 3.0, 3.5 h; Factor C was for the quantity of water added, with the lever of 50%, 53%, 55%. Orthogonal analysis showed that the influence on sensory evaluation of the steamed bread was ABC, this was the amount of corn starch the fermentation timethe amount of water. So in actual production, we should controlled the amount of corn flour to the best to ensure the quality of steamed bread increased significantly.
出处
《中国农学通报》
CSCD
2012年第3期295-299,共5页
Chinese Agricultural Science Bulletin
基金
河北省科技支撑项目"若干传统食品食用安全性的研究"(05212804)
关键词
玉米粉
馒头
正交实验
corn flour
steamed bread
orthogonal experimental design
