【摘要】 研究制作工艺对高粱小麦混粉馒头品质的影响。采取双螺杆挤压机处理高粱粉,以成品馒头比容、质构及感官品质为指标,对面团搅拌时间、面团发酵时间和馒头坯发酵时间3个因素进行单因素实验及正交实验分析,确定适宜的混粉馒头制作工艺参数为:面团搅拌时间为12 min,面团发酵时间为101 min,馒头坯醒发时间为13 min。更多还原

【Abstract】 This paper studied the influence of different production process parameters on the quality of sorghum wheat steamed bread. Using twin-screw extruder to deal with sorghum flour, with specific volume of steamed bread and texture and sensory quality as an index, to analyze the stirring time of dough, fermentation time of dough and fermentation time of steamed bread base three factors on single factor and orthogonal test. Appropriate processing conditions of sorghum wheat steamed bread were determined: the stirring time of dough was 12 min, fermentation time of dough was 101 min, fermentation time of steamed bread base was 13 min.更多还原