粮油食品科技
蛋壳粉馒头的研制
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Development of steamed bread with eggshell powder
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    摘要:

    通过单因素实验及正交实验研究了蛋壳粉馒头的最佳工艺,实验结果表明,蛋壳粉馒头工艺配方(以小麦粉重量计)为:蛋壳粉0.7%,水55%,酵母1%,醒发时间110min,发酵温度32~38℃、湿度75%~90%,沸水蒸制15~18min。所生产的馒头具有良好的品质和较高的营养价值。该研究拓展了蛋壳粉的应用,满足了人们对主食的多样化需求。

    Abstract:

    The optimum parameters of steamed bread with eggshell powder were studied through the single factor experiments and orthogonal test. The results showed that the ratio of eggshell powder steamed bread (calculated by wheat flour weight) was:0.7% eggshell powder, 55% water,1% yeast and fermented for 110min at 32~38℃ and humidity 75%~90%,and steamed with boiled water for 15~18min. The steamed bread under the conditions had good quality and high nutritional value. The application range of eggshell powder is expended and the diversified demand of staple food is satisfied.

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王丽娜.蛋壳粉馒头的研制[J].粮油食品科技,2018,26(1):21-24.

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  • 在线发布日期: 2018-01-25
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