摘要
研究采用一次发酵法,探讨了在揉压条件下包括戗面量,压延比和压面次数,戗面对馒头品质的影响。研究结果表明在戗面量为9%、压面次数为20～25次,压延比为1∶4的时候蒸制出的馒头品质最好,感官评分最高。
Based on once time fermentation process for making steamed bread, under sheeting conditions, the effects of the amount of adding flour, rolling ratio, the number of sheeting on the quality of steamed bread adding flour were investigated. The results show that when the process conditions were 9% adding flour, 20-25 times sheeting number, 1 ： 4 rolling ratio, the best quality steamed bread and high sensory evaluation were obtained.
出处
《食品工业》
北大核心
2013年第6期79-81,共3页
The Food Industry
关键词
揉压
戗面
馒头品质
sheeting
adding flour
quality of steamed bread
