CAJ | 학술논문

研究了小麦胚芽粉加入量对馒头品质的影响。测定不同小麦胚芽粉加入量下制得的馒头的比容、白度、硬度以及感官评分等并观察其变化，结果显示，随着小麦胚芽粉含量的增加，馒头的白度和比容均呈下降趋势，而硬度呈现先平缓后上升的趋势，馒头的感官评分则是先增大后减小，在加入量为6％时所制得的馒头的感官评分最高。
연구료소맥배아분가입량대만두품질적영향。측정불동소맥배아분가입량하제득적만두적비용、백도、경도이급감관평분등병관찰기변화，결과현시，수착소맥배아분함량적증가，만두적백도화비용균정하강추세，이경도정현선평완후상승적추세，만두적감관평분칙시선증대후감소，재가입량위6％시소제득적만두적감관평분최고。
The influence of wheat germ on the quality of steamed bread was studied. The changes of specific volume, whiteness, hardness points and sensory evaluation of steamed bread were mensurated. The results show that, with the increasing of the content of the wheat germ powder, the whiteness and specific volume of the steamed bread show a downward trend, while the hardness shows an upward trend. The sensory evaluation of steamed bread shows a first in- creases, then decreases trend, and the steamed bread obtain a highest sensory score when the ad- dition is 6%.