摘要
本研究探讨了复合磷酸盐在速冻馒头生产中的应用。结果表明，磷酸盐至少有如下作用：1、赋予馒头亮丽的光泽，改善馒头质地和口感：2、增加馒头的保水能力，减少馒头在成型、醒发和蒸制后冷却过程中的水分损失；3、增加馒头的膨松度，打面用水的硬度较高时其效果尤为显著：4、减少馒头解冻后的开裂；5、当馒头制作时使用一些含色素的天然物如胡萝卜时，磷酸盐对色素具有良好的稳定作用。
Application of phosphates in steamed breed was studied and several functions were observed as follows.First the phosphates improved the organoleptic properties such as luster,texture and taste.Second, they increased the water holding capacity of dough so as to reduce water loss during fermentation and cooling.Third, they were beneficial to the leavening of steamed bread,especially when hard water was used.And also, they reduced cracks of frozen steamed bread after thawing and stabilized the added natural pigments such as β -carotene.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第7期58-60,共3页
Food Science
