摘要
选择对馒头醒发起关键作用两个关健因素:温度和相对湿度,以感官评分作为指标,找出较佳醒发温度和醒发相对湿度;结果表明,馒头醒发时最佳条件为:醒发温度40℃,醒发相对湿度85%。
The two key factors was chosen of steam bread proofing, that is, temperature and relative humidity. Sensory score was taken as an index to identify the best condition. The results showed that the best condition of steam bread proofing was as following： temperature 40 ℃ and relative humidity 85%.
出处
《粮食与油脂》
2008年第2期21-23,共3页
Cereals & Oils
关键词
馒头
醒发温度
相对湿度
steam bread
proofing temperature
relative humidity
