河南农业科学2011，Vol.40Issue(6)：157-160,4.
二次发酵冷冻面团成品品质影响因素研究
Study on Influence Factors of Twice-fermented Frozen Dough Quality
摘要
Abstract
To improve the quality of frozen dough, the effects of fermentation time and additives on the quality of twice-fermented frozen dough were studied by measuring the texture quality and using orthogonal experimentation. The results indicated that the best fermentation time for twice-fermented frozen dough was 20min. Adding 0. 40% single fatty acid glycerine ester,0. 32%Vita-min Cand 0. 125% CMC- Na improved the quality of frozen dough remarkably.关键词
小麦；冷冻面团；醒发时间；添加剂Key words
Wheat/ Frozen dough/ Fermentation time/ Additives分类
轻工纺织引用本文复制引用
陈颖,王显伦..二次发酵冷冻面团成品品质影响因素研究[J].河南农业科学,2011,40(6):157-160,4.基金项目
“十一五”科技支撑计划项目(2007BAB74B02) （2007BAB74B02）
