粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
10期
37-39
,共3页
大豆糖蜜%面包%直接发酵法%食品品质
大豆糖蜜%麵包%直接髮酵法%食品品質
대두당밀%면포%직접발효법%식품품질
soybean molasses%bread%direct fermentation%food quality
该研究将大豆糖蜜以面粉为基数分别添加0、5%、10%、15%、20%、25%作为部分甜味剂,以面包专用面粉为主料,添加酵母、改良剂等,采用直接发酵法生产面包。以感官评价为指标,并对产品经物性仪以及水分、比容、pH等方面的测定后,结果表明,大豆糖蜜不同添加量对面包的食品品质有影响,其中添加5%时制作的面包内部组织松软细腻,组织结构好,发酵香味浓郁,且有蜜香味,其食品品质优于普通面包。
該研究將大豆糖蜜以麵粉為基數分彆添加0、5%、10%、15%、20%、25%作為部分甜味劑,以麵包專用麵粉為主料,添加酵母、改良劑等,採用直接髮酵法生產麵包。以感官評價為指標,併對產品經物性儀以及水分、比容、pH等方麵的測定後,結果錶明,大豆糖蜜不同添加量對麵包的食品品質有影響,其中添加5%時製作的麵包內部組織鬆軟細膩,組織結構好,髮酵香味濃鬱,且有蜜香味,其食品品質優于普通麵包。
해연구장대두당밀이면분위기수분별첨가0、5%、10%、15%、20%、25%작위부분첨미제,이면포전용면분위주료,첨가효모、개량제등,채용직접발효법생산면포。이감관평개위지표,병대산품경물성의이급수분、비용、pH등방면적측정후,결과표명,대두당밀불동첨가량대면포적식품품질유영향,기중첨가5%시제작적면포내부조직송연세니,조직결구호,발효향미농욱,차유밀향미,기식품품질우우보통면포。
In this study,the flour as the base added soy molasses 0,5%,10%,15%,20%,25% as partof a sweetener,with special bread flour as the main raw material,added yeast,improvers,direct fermentation productionof bread.The sensory evaluation as an indicator,and determined the physical propertiesof water,hematocrit,acidity andother aspectsof the products by instrument,the results showed that,different amountof soybean molasses impacted the bread quality,when the soybean molasses adding amount was 5%,the internalorganizationof the bread was soft and delicate internal organization,goodorganizational structure,fermentation,rich flavor,andhoney fragrance,the food quality was better thanordinary bread.