期刊论文

Production technology of frozen dough for southern steamed bread

中文

中国酿造

0254-5071

2019

38

2

148-153

10.11882/j.issn.0254-5071.2019.02.028

(kq1703004):长沙市科技计划项目经费资助

本校为第一机构

该试验开展了南方馒头冷冻面团生产技术的研究,重点探讨了加糖量、酵母添加量、发酵温度和发酵时间等因素对冷冻面团生产的南方馒头的感官评分、硬度、比容等品质指标的影响,并采取响应面法建立了上述工艺参数对冷冻面团生产的南方馒头品质影响的数学模型.结果 表明,南方馒头冷冻面团生产的最佳发酵工艺为:发酵温度35℃,加糖量8.2％,酵母添加量1.0％,发酵时间41 min.在此最佳条件下,冷冻面团生产的南方馒头感官评分达79.7分,硬度805.26 g,比容2.98 mL/g.

The production technology of frozen dough for southern steamed bread was studied. The effects of sugar addition, yeast addition, fermentation temperature and time on sensory evaluation, hardness and specific volume of southern steamed bread produced by frozen dough were discussed. The mathematical model of the effect of the above process parameters on the quality of southern steamed bread produced by frozen dough was established by response surface method. The results showed that the optimum fermentation process for the production of frozen dou...