【摘要】 通过添加魔芋精粉,观察发酵过程中面团体积随时间的变化情况,对不同添加量下产品质量进行了研究,同时还探讨了不同添加量对产品保鲜期的影响。研究结果表明,魔芋精粉是一种很好的天然面团组织强化剂,可以明显提高面团的发酵耐力。而且,由于它的添加,可明显地提高产品的质构,提高产品的质量。更多还原

【Abstract】 Discussed the relationship between ferment time and volume of dough in which pured konjac flour was added in different form and different amount.It is also shown the effect on bread quality and shelf-life.The research indicated that pured konjac flour is a kind of nice dough texture strenghener which can increase fermentation tolerance and close-gas property of dough and improve bread quality (elasticity,texture,flarour).Because of its emulsification and water-holding propertty, it may be used as a natural food preserver to prolong bread shelf-life.更多还原