【摘要】 采用化学膨松和酵母发酵相结合的方法，对馒头自发粉的配方进行了研究，其结果是将碳酸氢钠0．57％，磷酸二氢钙0．48％，葡萄糖酸δ—内酯0．35％，酵母0．8％—1．0％（均以面粉计）添加到面粉中，使制做馒头的时间缩短到15min。制出的馒头的比容、色泽及质地与传统法制做的馒头相当，而且无异味。更多还原

【Abstract】 In this paper a short-time steam-breadmaking method was studied and as the result 0. 57 % of sodium bicarbonate, 0. 48 % of calcium dihydrenohosphate, 0. 35 % of gluoono-δ-lactone, 0. 8% ~ 1. 0 % of dry yeast was added to wheat flour to form a fast fermentation system. A short fermentation time (15 min) could provide a satisfied volume, appearance and quality of steam bread.更多还原