Abstract
Taking the local starter Jiaozi of shangqiu (1#), nanyang (2#) and xinxiang (3#) in Henan province as the research objects, the fermentation power, gluten index, amylase activity, pH value and titratable acidity of Jiaozi were determined, and the specific volume, whiteness and texture of the steamed bread were compared and analyzed. The results showed that 3# Jiaozi from Xinxiang was superior to the other two Jiaozi in fermentation capacity, amylase activity and acid production, and the steamed bread made by 3# Jiaozi had larger specific volume and better texture characteristics than the other two Jiaozi steamed bread. Therefore, 3# Jiaozi from Xinxiang could be more suitable for the production of steamed bread.
Publication Date
3-28-2020
First Page
216
Last Page
219
DOI
10.13652/j.issn.1003-5788.2020.03.041
Recommended Citation
Wen-fei, WANG; yuan, LU; Ya-xin, WANG; Ji-bin, YU; Jun-liang, SUN; and Yu-zhong, SHI
(2020)
"Fermentation characteristics of local stater Jiaozi and its influence on the quality of steamed bread,"
Food and Machinery: Vol. 36:
Iss.
3, Article 41.
DOI: 10.13652/j.issn.1003-5788.2020.03.041
Available at:
https://www.ifoodmm.cn/journal/vol36/iss3/41
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