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投稿时间：2018-07-26
投稿时间：2018-07-26
中文摘要: 以家用智能蒸箱为加热设备，通过分析不同的前发酵、后发酵和蒸制时间对馒头的比容、质构和感官品质的影响，确定出适合现代智能蒸箱的一键式馒头蒸制条件：前发酵38℃、50 min，后发酵38℃、15 min，蒸制100℃、10 min。结果表明，在最佳条件下蒸制的馒头柔软而有筋力、弹性好而不发黏、内部有层次呈均匀的微孔结构。研究发现，后发酵时间的长短对馒头品质的影响较大，若后发酵时间短，蒸制的馒头虽外形饱满，但整体膨胀度小；若后发酵时间过长，则馒头外形塌陷严重，内部气孔过大且结构粗糙。
Abstract:Abstract：In this study，the household steamer was selected as the heating equipment.To determine the suitable one-touch steaming conditions of steamed bread for a modern smart steamer，the effect of fermentation and streaming time on the specific volume，primarily texture and sensory evaluation was analyzed.And the optimum condition was pre-fermentation，38℃，50 min；proofing，38℃，15 min；steaming，100℃，10 min.The results showed that the steamed bread has the characteristic of soft and sturdy，flexible，non-tacky，uniform microporous structure.In addition，the proofing time had a significant effect on the quality of steamed bread.If the proofing time was too short，it would cause the smaller overall expansion.On the other hand，if the proofing time was too long，the shape of the steamed bread collapses and the internal pores are too large and the structure was rough.
keywords: steamer steamed bread fermentation optimization quality
文章编号：201904002 中图分类号： 文献标志码：
基金项目:基金项目：教育部新世纪优秀人才支持计划（NCET-11-0666）
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