农业科技与装备
農業科技與裝備
농업과기여장비
AGRICULTURAL SCIENCE & TECHNOLOGY AND EQUIPMENT
2014年
10期
40-44
,共5页
馒头%糙米%脱脂豆粉%感官品质%工艺
饅頭%糙米%脫脂豆粉%感官品質%工藝
만두%조미%탈지두분%감관품질%공예
steamed bread%brown rice flour%defatted soybean flour%sensory quality%tecnhique
探讨在馒头中添加糙米粉和低温脱脂豆粉，研制新型营养主食食品。经试验得到糙米豆粉馒头的最佳配方为：糙米粉20%，低温脱脂豆粉2%，小麦粉78%；最佳工艺条件为：混合粉中活性干酵母添加量1%，加水量48%，发酵温度40℃，发酵时间80 min，醒发时间20 min，蒸制时间20 min，取出后自然冷却。在此条件下得到的馒头感官品质最好。
探討在饅頭中添加糙米粉和低溫脫脂豆粉，研製新型營養主食食品。經試驗得到糙米豆粉饅頭的最佳配方為：糙米粉20%，低溫脫脂豆粉2%，小麥粉78%；最佳工藝條件為：混閤粉中活性榦酵母添加量1%，加水量48%，髮酵溫度40℃，髮酵時間80 min，醒髮時間20 min，蒸製時間20 min，取齣後自然冷卻。在此條件下得到的饅頭感官品質最好。
탐토재만두중첨가조미분화저온탈지두분，연제신형영양주식식품。경시험득도조미두분만두적최가배방위：조미분20%，저온탈지두분2%，소맥분78%；최가공예조건위：혼합분중활성간효모첨가량1%，가수량48%，발효온도40℃，발효시간80 min，성발시간20 min，증제시간20 min，취출후자연냉각。재차조건하득도적만두감관품질최호。
This article explores developing new type nutritional staple food by adding brown rice and defatted soybean flour in seamed bread. After many experiments for steamed bread with adding brown rice and soybean flour, the optimal formula comes out: brown rice 20%, defatted soybean flour 2%, wheat flour 78%, the optimal technique is: active dry yeast 1%, water 48%, fermentation temperature 40 ℃, fermentation time 80 min, proofing time 20 min, steaming time 20 min, natural cooling after taking out. It turns out the steamed bread's flavour and sensory quality is the best with these satisfied conditions.
