不同发酵剂馒头品质的比较研究

摘要

在原有实验结果和生产实践的基础上,分别以0.8%纯酵母、酵母-泡打粉(0.4%+0.8%)、酵母-根霉菌(0.5%+1%)、酵母-米曲霉(0.2%+2.7%)、老面20%作为发酵剂制得5种馒头,以比容、白度、感官评定、质构分析为指标,对不同发酵剂馒头的品质进行比较.综合各方面评价:酵母-根霉菌馒头的感官评分和质构参数最佳,口感风味较优,组织结构细腻,好评度较高.%On the basis of the existing experimental results and production practice,yeast 8%,yeast-baking powder(0.4%+0.8%),yeast-Rhizopus(0.5%+1%),yeast-Aspergillus oryzae (0.2%+2.7%)and sour dough 20% were added into wheat flour,respectively,for making five kinds of steamed bread.The specific volume,whitness,sensory scores and texture parame-ters were investigated to compare the quality of steamed bread with different leavening agents.The synthetic evaluation of vari-ous aspects was as:yesat-Rhizopus steamed bread had the best sensory score and texture parameters,which was favored by most of the people.