摘要
对冷冻面团制作馒头进行了尝试,研究了羧甲基纤维素钠、硬酯酰乳酸钙钠、谷朊粉、维生素C以及它们复合对冷冻面团馒头品质的影响,结果表明:冷冻面团技术也可用于生产馒头,冷冻面团馒头复合品质改良剂的最优配方为:谷朊粉4%,硬酯酰乳酸钙钠0.05%,维生素C0.006%,羧甲基纤维素钠0.6%,此时冷冻面团馒头的品质较好。
In this paper the effect of sodium carboxymethyl cellulose （CMC-Na）, sodium calcium stearoyl lactylate （SSL-CSL）, gluten and vitamin C（VC） on frozen dough steamed bread had been studied, the best proportion of these additives was confirmed as follows： Gluten 4%, SSL-CSL 0.05%, VC 0.006%, CMC-Na 0.6%, at this time the quality of frozen dough steamed bread was better.
出处
《食品工业》
北大核心
2008年第6期36-37,共2页
The Food Industry
关键词
冷冻面团
馒头
添加剂
品质
frozen dough
steamed bread
additive
quality
