馒头白度与汽蒸过程关系的研究

The Studies on the Relationship of Whiteness and Steam Processing of Steamed Bread

主要研究了馒头蒸制过程对其白度的影响。通过改变汽蒸时的蒸汽压力和汽蒸时间,然后用白度仪测馒头白度值,最终确定提高馒头白度的最佳汽蒸压力和汽蒸时间。测定结果表明,在蒸汽压力较小的情况下,馒头的白度值随时间的推移大致呈下降趋势;在蒸汽压力较大的情况下,白度随压力增大有所上升。

This article mainly researches the influence of the steaming process to the whiteness of the steamed bread. By changing the steam pressure and the times of steaming at the time of the steaming , to make the steamed bread respectively, and mensurate the whiteness. Determine the most proper steam pressure and the times of steaming.The determination result indicated that in the steam pressure small situation, steamed bun the whiteness value assumes the declining trend approximately along with the time passage; in the steam pressure big situation, the whiteness value goes up along with pressure build-up.