【摘要】 采用二次发酵工艺制作馒头,分别添加0.45%、0.55%、0.65%自制的马铃薯和玉米交联淀粉,测定室温下储存0、5、12、24、48、72 h的馒头柔软度,结果表明,两种交联淀粉具有明显的抗老化效果,以0.55%的添加量为宜。更多还原

【Abstract】 Steam-bread was made by Refermentation processing.0.45%,0.55%,0.65%(weighy/weight) across-linking starch from potato and corn were added in the flour respectively;the hardness of steamed-bread which was kept for 0,5,12,48,72h was tested respectively,the result showed that cross-linking starch from potato and corn have high anti-ability on steamed-bread and addition the starch 0.55% is suitable.更多还原