安徽农业科学2011，Vol.39Issue(29)：18241-18243,3.
玉米馒头优化工艺的研究
Process Optimization on Corn Steamed Bread
范阳平 1江胜龙 2黄冰冰 1高海燕3
作者信息
- 1. 玉林市出入境检验检疫局,广西玉林537000
- 2. 贵港市质量技术监督局,广西贵港537110
- 3. 河南科技学院食品学院,河南新乡453003
- 折叠
摘要
Abstract
[Objective] The research aimed to study the optimization process of com steamed bread to adapt the industrial production and peoples health needs. [ Method] Using the method of single factor experiment and orthogonal test, the effect of corn powder addition, water's addition and dough proofing time on the quality of com steamed bread were explored. [ Result]The results showed that the com powder increases to 25% (based on flour) and add the water to 54% (based on flour), and come to deliver time as 45 min, can get the good quality Chinese steamed bread of com powder. [ Conclusion] The results provide a theoretical basis for the industrial production of corn steamed bread.关键词
玉米馒头/工艺/质构/感官品质Key words
com steamed bread {processing technology/ texture/ sensory evaluation分类
农业科技引用本文复制引用
范阳平,江胜龙,黄冰冰,高海燕..玉米馒头优化工艺的研究[J].安徽农业科学,2011,39(29):18241-18243,3.
