摘要
在单因素试验的基础上,以弹性、硬度、咀嚼性等质构特性和感官评价为评定指标,探索工艺配方及关键加工工艺对微波速冻青稞披萨品质的影响,结果表明:最佳工艺配方(烘焙百分比)为高筋面粉85%、青稞粉15%、酵母1.5%、白砂糖15%、泡打粉1%、食盐2%、黄油2%、水62%;最佳工艺参数为面团中间醒发时间30 min、最后醒发时间60 min、烘烤时间20 min,经速冻后在微波功率400 W条件下加热150 s。
Based on the single-factor test, with texture properties including elasticity, hardness anal chewiness and sensory evaluation as index, the effects of processing formula and key processing technology on the quality of the microwave frozen highland barley pizza were explored. The results showed that the optimum formula （ baker＇s percentage ） was as follows： high gluten flour 85%, highland barley flour 15%, yeast 1.5%, white sugar 15%, baking powder 1%, salt 2%, butter 2% and water 62%. The optimum parameters of processing technology were as follows： static fermentation 30 min, general fermentation 60 min, baking time 20 min, and 150 s of microwave heating under the power rating of 400W after frozen.
出处
《粮食与油脂》
北大核心
2017年第4期67-71,共5页
Cereals & Oils
基金
四川省教育厅自然科学重点项目(16ZA0348)
关键词
青稞
微波速冻披萨
加工工艺
highland barley
microwave frozen pizza
processing technology
