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- Title
基于智能蒸箱的馒头发酵和蒸制时间的优化.
- Authors
王科瑜; 王凤丽; 杨宏旭; 陈东坡; 李阿敏; 王勇; 周鹏
- Abstract
In this study,the household steamer was selected as the heating equipment. To determine the suitable one-touch steaming conditions of steamed bread for a modern smart steamer,the effect of fermentation and streaming time on the specific volume,primarily texture and sensory evaluation was analyzed. And the optimum condition was pre-fermentation,38°C,50 min;proofing,38°C,15 min;steaming,100°C,10 min. The results showed that the steamed bread has the characteristic of soft and sturdy,flexible,non-tacky,uniform microporous structure. In addition,the proofing time had a significant effect on the quality of steamed bread.If the proofing time was too short,it would cause the smaller overall expansion.On the other hand,if the proofing time was too long,the shape of the steamed bread collapses and the internal pores are too large and the structure was rough.
- Subjects
HEATING equipment; TOUCH; SENSORY evaluation; FERMENTATION; BREAD; HOUSEHOLDS; SOLID-state fermentation
- Publication
Food Research & Development, 2019, Vol 40, Issue 4, p7
- ISSN
1005-6521
- Publication type
Article
- DOI
10.3969/j.issn.1005-6521.2019.04.002