馒头储存后变色诱因分析

Studies on the Reason of Color Changes of Steamed Bread after Storage

分析了馒头储存后变色的诱因。采用理论和实验相结合的方法,排除了焦糖化反应、添加剂过量和酶促褐变引起馒头变色,结果发现微生物感染馒头表皮是馒头变色的主要原因。

Analysis of the bread store after the incentive for change, Theory and experiment using a combination of methods, ruled out the reaction of caramel, excessive additives and enzymatic browning cause discoloration of steamed bread, steamed bread was found that microbial infection of the skin color of steamed bread is the main reason.