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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (3): 295-299.doi: 10.11924/j.issn.1000-6850.2011-3208

所属专题： 玉米

• 食品 营养 检测 安全 • 上一篇    下一篇

添加玉米粉对馒头品质的影响

彭辉 孙拥军 安薪憬   

  • 收稿日期:2011-11-02 修回日期:2011-11-11 出版日期:2012-01-25 发布日期:2012-01-25
  • 基金资助:

    河北省科技支撑项目

Add Corn Flour Influence in Steamed Bread

  • Received:2011-11-02 Revised:2011-11-11 Online:2012-01-25 Published:2012-01-25

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摘要：

为了选择玉米淀粉的最佳添加工艺，使馒头品质得到改善，进行了三因素三水平实验。A因素为玉米淀粉添加量，三水平为15%，20%，25%；B因素为发酵时间，三水平为2.5，3.0，3.5 h；C因素为加水量，三水平为50%，53%，55%。正交分析显示三因素中对馒头感官评价的影响为A>B>C，即玉米淀粉添加量>发酵时间>加水量。所以在实际生产中，应控制好玉米淀粉添加量，确保馒头品质的显著提高。

关键词: 光响应曲线, 光响应曲线

Abstract:

In order to choose the best technology of adding the corn flour, making steamed bread quality improving, we did an experiment of three factors with three levels. Factor A was for the amount of corn flour, with the levels of 15%, 20%,25%; Factor B was for the fermentation time, with the levels for 2.5, 3.0, 3.5 h; Factor C was for the quantity of water added, with the lever of 50%, 53%, 55%. Orthogonal analysis showed that the influence on sensory evaluation of the steamed bread was A>B>C, this was the amount of corn starch>the fermentation time>the amount of water. So in actual production, we should controlled the amount of corn flour to the best to ensure the quality of steamed bread increased significantly.