摘要
通过配制不同比例马铃薯—小麦混合粉,确定了制作馒头的工艺,并研究了马铃薯粉对馒头品质的影响。结果表明:随着马铃薯粉添加量增加,馒头比容减小,色差、硬度变大,当马铃薯全粉加入量为15%、酵母加入量为1.25g、水分加入量为55m L、发酵时间0.5h、醒发时间20min时制作的馒头品质较好。
Different proportion of potato-wheat blend flour were used to make steamed bread to research the effects of potato flour on steamed bread and the process of potato-steamed bread. The results showed that the steamed bread had lower specific volume,higher color difference and hardness along with the increasing of dosage of potato flour. The steamed bread could show best quality when the addition of potato flour was 15%,water 55 m L,yeast 1. 25%,the time of fermentation 0. 5h,proofing 20 min.
出处
《中国食物与营养》
2016年第7期31-36,共6页
Food and Nutrition in China
基金
山东省薯类产业技术体系
关键词
马铃薯
馒头
品质
potato
steamed bread
quality
