摘要
研究了不同面团pH值、和面时间、轧面次数、醒发时间下的馒头品质,并在Design-expert软件的帮助下做正交实验。
This article mainly study one-time-fermentation-method steamed-bread making procession. The quality of steamed-bread was studied at different pH value, mix time, press time and ferment time. In addition, we got the best steamed-bread making process through doing the intersecting experimentation by the help of design-expert software.
出处
《粮食加工》
2004年第4期47-52,共6页
Grain Processing
关键词
一次发酵法
馒头
生产工艺
面团
PH值
轧面次数
品质
Steamed-bread
One-time-fermentation-method
The best procession of steamed-bread