本文已被：浏览 2977次 下载 761次
投稿时间：2020-10-29
投稿时间：2020-10-29
中文摘要: 该文在发芽糙米馒头配方的基础上，研究发芽糙米醒发工艺的变化对馒头感官品质、质构的影响，确定发芽糙米馒头的最佳工艺为第一次醒发温度38℃、第一次醒发时间90 min、第二次醒发温度40℃、第二次醒发时间20 min和篜制20 min。此时制作出来的馒头感官评分最高为83.86。
Abstract:Based on the formula of germinated brown rice steamed bread，the effect of the change of germinating brown rice steamed bread on sensory quality and texture of steamed bread were studied.The best technology of germinating brown rice steamed bread was 38℃ for 90 min for the first time，40℃ for 20 min for the second time，and 20 min for cooking.The highest sensory score of steamed bread was 83.86.
keywords: germinated brown rice steamed bread germinated brown rice awakening technology sensory quality texture
文章编号：202121012 中图分类号： 文献标志码：
基金项目:哈尔滨商业大学博士科研启动项目（15RW19）
| Author Name | Affiliation |
| SUN Ying，WANG Li-qiang，JIANG Lian-zhou，SHI Chang-bo | College of Tourism and Culinary Science，Harbin University of Commerce，Harbin 150076，Heilongjiang，China |
引用文本：
津ICP备20000603号-1