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| 乳清粉对冷冻面团的流变学特性及发酵能力的影响 | |
| 引用本文： | 杨铭铎,张玲,韩春然,贾庆胜. 乳清粉对冷冻面团的流变学特性及发酵能力的影响[J]. 现代农业科技, 2009, 0(23): 349-350 |
| 作者姓名： | 杨铭铎 张玲 韩春然 贾庆胜 |
| 作者单位： | 1. 哈尔滨商业大学中式快餐研究发展中心博士后科研基地,黑龙江哈尔滨,150076 2. 哈尔滨商业大学中式快餐研究发展中心博士后科研基地,黑龙江哈尔滨,150076;黑龙江生物科技职业学院 3. 黑龙江北大荒丰缘集团有限公司 |
| 基金项目： | 国家人事部留学人员择优资助项目"传统食品制作机理研究" |
| 摘 要： | 探讨添加不同比例的乳清粉对冷冻面团流变学特性及发酵能力的影响。结果表明,添加乳清粉可以优化冷冻面团的流变学特性,改善冷冻面团的质量,乳清粉添加量为2%时,冷冻面团的质量最优。乳清粉还可提高冷冻面团的产气力,改善冷冻面团的发酵能力,乳清粉添加量为2%时,冷冻面团的发酵能力最高。冷冻时间不超过21d的冷冻面团的拉伸特性较优,产气力较好。 |
| 关 键 词： | 乳清粉 冷冻面团 流变学特性 产气力 |
Effects of Whey on Rheological Properties and Fermentation Capacity of Frozen Dough |
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| YANG Ming-duo,ZHANG Ling,HAN Chun-ran,JIA Qing-sheng. Effects of Whey on Rheological Properties and Fermentation Capacity of Frozen Dough[J]. Modern Agricultural Sciences and Technology, 2009, 0(23): 349-350 | |
| Authors: | YANG Ming-duo ZHANG Ling HAN Chun-ran JIA Qing-sheng |
| Affiliation: | YANG Ming-duo , ZHANG Ling , HAN Chun-ran, JIA Qing-sheng (1 The Scientific Research Base of Post-doctoral of Research and Development Center of Chinese Fast food ,Harbin University of Commerce, Harbin Heilong jiang, 150076 ; 2 Heilongjiang Vocational College of Biology Science and Tenchnology; 3 Heilong jiang Beidahuang Fengyuan conglomerate Limited Company) |
| Abstract: | The effects of different proportion of whey on the rheological properties and the fermentation capacity of frozen dough were studied.Results showed that the whey considerably improved the rheological properties and the quality of frozen dough.The quality of frozen dough was the best when whey was up to 2%.Whey also had a positive effect on the gassing power of frozen dough,and improved the fermentation capacity of frozen dough.The fermentation capacity of frozen dough was the best when whey was up to 2%.In 21d,the tensile properties of the frozen dough was the best,and a better strength was produced. |
| Keywords: | whey frozen dough rheological properties gassing power |
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