CAJ | 학술논문

研究添加谷朊粉对面团的湿面筋含量、面筋指数的影响，从而达到提高馒头品质的目的。实验结果表明，谷朊粉添加得越多，其品质特性会有所改善，因此添加谷朊粉的最佳工艺制作条件为：面粉中按照烘焙比添加1%的谷朊粉，使用1%的酵母，制成面团后在38℃的环境下发酵75 min，达到了预期的实验目的。
연구첨가곡원분대면단적습면근함량、면근지수적영향，종이체도제고만두품질적목적。실험결과표명，곡원분첨가득월다，기품질특성회유소개선，인차첨가곡원분적최가공예제작조건위：면분중안조홍배비첨가1%적곡원분，사용1%적효모，제성면단후재38℃적배경하발효75 min，체도료예기적실험목적。
In this study, by adding wheat gluten, wet gluten content and gluten index are expected to vary widely with the percentages of wheat gluten used. The experiment results indicated that:the percentage of wheat gluten blends increased, scores for sensory properties improved. To achieve the best result of this experiment, the best craft were obtained:temperature is 38℃, adding level of wheat gluten is 1%, adding level of yeast is 1%, holding time is 75 min.