| 添加玉米粉对馒头品质的影响 |
| |
| 引用本文： | 彭辉 孙拥军 安薪憬. 添加玉米粉对馒头品质的影响[J]. 中国农学通报, 2012, 28(3): 295-299. DOI: 10.11924/j.issn.1000-6850.2011-3208 |
| |
| 作者姓名： | 彭辉 孙拥军 安薪憬 |
| |
| 作者单位： | 河北经贸大学,石家庄,050061 |
| |
| 基金项目： | 河北省科技支撑项目“若干传统食品食用安全性的研究”（05212804） |
| |
| 摘 要： | 为了选择玉米淀粉的最佳添加工艺，使馒头品质得到改善，进行了三因素三水平实验。A因素为玉米淀粉添加量，三水平为15%，20%，25%；B因素为发酵时间，三水平为2.5，3.0，3.5 h；C因素为加水量，三水平为50%，53%，55%。正交分析显示三因素中对馒头感官评价的影响为A>B>C，即玉米淀粉添加量>发酵时间>加水量。所以在实际生产中，应控制好玉米淀粉添加量，确保馒头品质的显著提高。
|
| 关 键 词： | 光响应曲线 光响应曲线 |
| 收稿时间： | 2011-11-02 |
| 修稿时间： | 2011-11-11 |
Add Corn Flour Influence in Steamed Bread |
| |
| Sun Yongjun , Peng Hui , An Xinjing. Add Corn Flour Influence in Steamed Bread[J]. Chinese Agricultural Science Bulletin, 2012, 28(3): 295-299. DOI: 10.11924/j.issn.1000-6850.2011-3208 |
| |
| Authors: | Sun Yongjun Peng Hui An Xinjing |
| |
| Affiliation: | (Department of Biology Science ＆Technology, Hebei University of Economics and Business , Shijiazhuang 050061) |
| |
| Abstract: | In order to choose the best technology of adding the corn flour, making steamed bread quality improving, we did an experiment of three factors with three levels. Factor A was for the amount of corn flour, with the levels of 15%, 20%,25%; Factor B was for the fermentation time, with the levels for 2.5, 3.0, 3.5 h; Factor C was for the quantity of water added, with the lever of 50%, 53%, 55%. Orthogonal analysis showed that the influence on sensory evaluation of the steamed bread was ABC, this was the amount of corn starch the fermentation timethe amount of water. So in actual production, we should controlled the amount of corn flour to the best to ensure the quality of steamed bread increased significantly. |
| |
| Keywords: | corn flour steamed bread orthogonal experimental design |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《中国农学通报》浏览原始摘要信息 |
|
点击此处可从《中国农学通报》下载全文 |
|
