| 南瓜在发酵面制品中的应用研究 |
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| 引用本文： | 孙科祥,马汉军,张延生. 南瓜在发酵面制品中的应用研究[J]. 农产品加工．学刊, 2006, 0(3): 36-37 |
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| 作者姓名： | 孙科祥 马汉军 张延生 |
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| 作者单位： | 河南科技学院,食品学院,河南,新乡,453003 |
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| 基金项目： | 河南省新乡市科技攻关项目 |
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| 摘 要： | 对南瓜在发酵面制品中的添加量及其对发酵进程和产品的感官品质的影响进行了初步的探索。结果表明,面粉添加一定量的南瓜能改善制品的色泽,增加制品的光泽,还能改善产品的质地和风味。但添加量过高会直接影响产品的感官品质,降低面坯的发酵速度。南瓜泥与面粉的比例以1∶1.5为最佳。
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| 关 键 词： | 南瓜 面制品 发酵 感官品质 |
| 文章编号： | 1671-9646（2006）03-0036-02 |
| 收稿时间： | 2006-03-06 |
| 修稿时间： | 2006-03-06 |
Application of Pumpkin in Fermented Flour Products |
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| Sun Kexiang,Ma Hanjun,Zhang Yansheng. Application of Pumpkin in Fermented Flour Products[J]. Nongchanpin Jlagong.Xuekan, 2006, 0(3): 36-37 |
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| Authors: | Sun Kexiang Ma Hanjun Zhang Yansheng |
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| Abstract: | The effect of amount of pumpkin in fermented flour products on the fermentation speed and the quality of products has been investigated. The results showed that the flour joined the appropriate ratio pumpkin could improve the product's color,texture and flavor. But superfluous pumpkin would decrease the speed of dough fermentation and destroy the sensory quality. The optimum ratio of pumpkin paste and flour is 1∶1.5. |
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| Keywords: | pumpkin flour products fermentation sensory quality |
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