RESEARCH ON WATERS INFLUENCES ON THE QUALITY OF FROZEN DOUGH

摘要：

The study focuses on the influences of the level of addition, hardness and pH value of the water on the quality the steamed bread with frozen dough. All indicators of steamed bread are evaluated through the single factor experiment and orthogonal experiment, and the results show that all indicators of the steamed bread are best while adding water with pH value at 5, level of addition at 45 ml/100g and hardness at 100 mg/L. The best compositional formulation for specific volume is the water with pH value at 6, level of addition at 45 ml/100g and hardness at 50 mg/L; the best compositional formulation for color is the water with pH value at 6, level of addition at 44 ml/100g and hardness at 100 mg/L; the best compound scheme for surface structure is the water with pH value at 6, level of addition at 44 ml/100g and hardness at 100 mg/L, and the best compositional formulation for softness is the water with pH value at 5, level of addition at 45 ml/100g and hardness at 100 mg/L.

关键词： hardness pH value level of water addition frozen dough

作者: Bao Yum Wang Xianlun

作者单位: Department of Agriculture and Food of Henan University of Technology, Zhengzhou, Henan, China 450001

会议类型: 国际会议

会议名称: 2011 International Conference on Medical Information and Bioengineering(2011年医药信息与生物工程国际会议 ICMIB 2011)

会议地点: 成都

会议语种:英文

页码: 127-130

在线出版日期: 2011-01-14（万方平台首次上网日期，不代表论文的发表时间）