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奶和面食牛奶不仅与各种粮食都能营养互补,它和需要良好弹性和韧性的面食更是绝配。无论是制作馒头、面包、包子、饺子和面条,都可以用牛奶代替白水来和面,或者直接添加奶粉。由于牛奶中蛋白质的作用,可加强面团的筋力,做出来的面条不易断、馒头有弹性、饺子不破皮、面包更蓬松。在发酵面食品当中,牛奶中的大量B族维生素和氨基酸,还能为酵母提供充足的营养,所以发面的效果更佳,面团膨大、香气浓郁。
Milk and Pasta Milk is not only nutritionally complementary to all kinds of food, it is a perfect match for pasta that requires good elasticity and toughness. Whether it is making bread, bread, buns, dumplings and noodles, you can use milk instead of white water to noodles, or directly add milk powder. Due to the role of protein in milk, it can enhance the strength of the dough. The noodles made are not easy to break, the bread is flexible, the dumplings are not broken, and the bread is more fluffy. Among the fermented noodles, milk contains a large amount of B vitamins and amino acids, which provide enough nutrients for the yeast to produce a better dough. The dough expands and the aroma is rich.