研究概要

Effects of enzymes and other additives on the Mantou (similar as饅頭)
qualities using frozen dough method

研究機関名

Grain and Food College, Henan University of Technology, P. R. China
(中国 河南工業大學 糧油食品學部 食品加工研究室)

代表者

Changhe Ding(丁 長河)

本研究の要旨

Mantou is the traditional staple food in the north of residents in China.
Adding α- amylase could enlarge the specific volume of frozen dough and make Mantou have a more perfect inside texture. Carrageenan could improve the Mantou the outside appearance and volume obviously and prevent the dough, especially after frozen process, from collapsing. The monoglycerides could not only improve the specific volume and appearence of the Mantou prominently (P < 0.05) but also improve the texture inside the Mantou and reduce the cohesiveness prominently. Phosphate salts had the positive effect both on the specific volume of the Mantou and on the chewingness and springness. The hardness and chewingness of the Mantou made by the means of frozen dough method after adding compound additives were superior than those made in normal temperature and cold storage
(P < 0.05).

ffect of α-amylase on the TPA characteristics of Mantou

Fig.1 Effect of α-amylase on the TPA characteristics of Mantou
     (same letters mean significantly different between two samples, p< 0.05)



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