【摘要】 对南瓜在发酵面制品中的添加量及其对发酵进程和产品的感官品质的影响进行了初步的探索。结果表明,面粉添加一定量的南瓜能改善制品的色泽,增加制品的光泽,还能改善产品的质地和风味。但添加量过高会直接影响产品的感官品质,降低面坯的发酵速度。南瓜泥与面粉的比例以1∶1.5为最佳。更多还原

【Abstract】 The effect of amount of pumpkin in fermented flour products on the fermentation speed and the quality of products has been investigated. The results showed that the flour joined the appropriate ratio pumpkin could improve the product’s color,texture and flavor. But superfluous pumpkin would decrease the speed of dough fermentation and destroy the sensory quality. The optimum ratio of pumpkin paste and flour is 1∶1.5.更多还原