CAJ | 학술논문

馍片是以面粉、酵母、糖、油等为主要原料，结合了馒头和饼干的生产工艺而生产出来的一类休闲食品。通过测定馍片的色度、酥脆度和感官评价等指标，研究不同发酵时间对馍片性能的影响，结果表明，面团在34℃下发酵60 min，蒸制出来的馍条在凉制24 h后烤制出来的馍片品质最佳。
막편시이면분、효모、당、유등위주요원료，결합료만두화병간적생산공예이생산출래적일류휴한식품。통과측정막편적색도、소취도화감관평개등지표，연구불동발효시간대막편성능적영향，결과표명，면단재34℃하발효60 min，증제출래적막조재량제24 h후고제출래적막편품질최가。
Flour,yeast,sugar an d oil were used as main materials to prepare steamed bread slice. Steamed bread slice is a kind of snack food using production technology of steamed bread and biscuits. The object was to study the effect of fermentation time on the quality of steamed bread slices by measuring color , crispy degree and sensory of steamed bread slices. The results showed that the quality of steamed bread slices was better at the 60 min fermentation time under 34℃and 24 h cooling time.