| 魔芋精粉对面团发酵耐力及面包质量的影响 |
| |
| 引用本文： | 邹宽.魔芋精粉对面团发酵耐力及面包质量的影响[J].哈尔滨商业大学学报(自然科学版),1992(4). |
| |
| 作者姓名： | 邹宽 |
| |
| 作者单位： | 黑龙江商学院食品工程系 研究生 |
| |
| 摘 要： | 通过添加魔芋精粉,观察发酵过程中面团体积随时间的变化情况,对不同添加量下产品质量进行了研究,同时还探讨了不同添加量对产品保鲜期的影响。研究结果表明,魔芋精粉是一种很好的天然面团组织强化剂,可以明显提高面团的发酵耐力。而且,由于它的添加,可明显地提高产品的质构,提高产品的质量。
|
| 关 键 词： | 魔芋精粉 发酵耐力 保鲜期 组织强化剂 |
The Influence of Konjac Flour on Dough Fermetation Tolerance and Bread Quality |
| |
| Zou Kuan.The Influence of Konjac Flour on Dough Fermetation Tolerance and Bread Quality[J].Journal of Harbin University of Commerce :Natural Sciences Edition,1992(4). |
| |
| Authors: | Zou Kuan |
| |
| Institution: | Postgraduated Student of Food Engineering Department |
| |
| Abstract: | Discussed the relationship between ferment time and volume of dough in which pured konjac flour was added in different form and different amount.It is also shown the effect on bread quality and shelf-life.The research indicated that pured konjac flour is a kind of nice dough texture strenghener which can increase fermentation tolerance and close-gas property of dough and improve bread quality (elasticity,texture,flarour).Because of its emulsification and water-holding propertty, it may be used as a natural food preserver to prolong bread shelf-life. |
| |
| Keywords: | pured konjac flour fermentation tolerance shelf-life texture strenghener |
| 本文献已被 CNKI 等数据库收录！ |
|
