现代食品科技2011，Vol.27Issue(8)：912-915,4.
快速发酵冷冻面团馒头的品质变化研究
Quality Changes of Frozen Dough Steamed Bread by Rapid Fermentation
摘要
Abstract
The quality of the frozen dough under the condition of the rapid fermentation was studied and the influence of the various additives on the steamed bread quality was also studied by observing and measuring the specific volume, softness, elasticity and structure of the steamed bread (in comparison with the blank dough). By the orthogonal test, the optimum dosages of monostearate, Vc and CMC were determined as 0.35%, 0.12%, and 0.075%, respectively.关键词
快速发酵/馒头品质/冷冻面团/冷藏时间Key words
rapid fermentation/steamed bread quality/frozen dough/cold-storage time引用本文复制引用
李洋,韩小贤,芦熹坤,何义萍..快速发酵冷冻面团馒头的品质变化研究[J].现代食品科技,2011,27(8):912-915,4.基金项目
河南省重点科技攻关项目(092102110109) （092102110109）
河南工业大学高层次人才基金项目(2007BS060) （2007BS060）
