【摘要】 以添加32%马铃薯全粉(以小麦粉质量为基准)的小麦馒头为研究对象,馒头质量体积、高径比、感官评分为指标,采用不同的菌剂比例、加水量、发酵时间制作馒头,运用单因素试验以及正交试验确定馒头成型的最佳二次发酵工艺,为后续品质改良试验奠定一定的理论基础。更多还原

【Abstract】 Taking the wheat steamed bread with 32 % potato flour(based on the flour mass) as the research object,the mass volume,height diameter ratio and sensory score of steamed bread were taken as the indexes,and steamed bread was made with different bacterial agent ratio,water addition and fermentation time.Single factor test and orthogonal test were used to determine the best secondary fermentation process for steamed bread forming,laying a certain theoretical foundation for subsequent quality improvement tests.更多还原