【摘要】 研究了速冻面团制作馒头的适宜工艺条件 ,并探讨了影响发酵类速冻面团品质的因素 .结果表明 :加水量 42 % ,添加酶制剂 0 0 5 %、SSL0 1 %、VC0 0 0 5 %为辅料做出的发酵速冻面团 ,在 2 8℃下解冻 3h后 ,蒸制馒头效果好更多还原

【Abstract】 The optimal technology conditions of steamed bread from frozen dough are studied.The effect factors influencing the qualities of frozen dough are discussed.The result shows that the optimal amount of water,enzyme,SSL,V C are 42%,0 05%,0 01% and 0 005%,thawed for 3 hours at 28℃,the steamed bread quality is very good.更多还原