摘要
介绍了热馒头和复热馒头的微生物数量控制指标,同时介绍了馒头的物性指标比容、白度、质地特性等的检测方法,并通过市场调查和实验室研究,建立了馒头感官指标评价方法。
The control standards of microbe amount of heat steamed bread and reheating steamed bread are introduced. The specific votume, whiteness and characteristics of the steamed bread are also introduced. The sensory organ judgement measures of the steamed bread are founded by the market researchs and laboratory investigation.
出处
《粮食与食品工业》
2008年第1期4-9,共6页
Cereal & Food Industry
关键词
馒头
微生物数量
物性
感官评价
steamed bread
microbe amount
physics characteristics
sensory organ judgement
