发酵工艺与馒头质量

Fermentation Technology and Quality of Steamed Bread

探讨了馒头生产过程中酵母发酵的机理、作用，以及常见发酵工艺特点和面团发酵技术。研究结果证明，面团发酵后，馒头质量明显改善，原料成本有所降低，但较直接成型醒发工艺繁琐。

The fermentation mechanism and function of the yeast in the production of steamed bread,as well as the characteristics of normal fermentation technology and the dough fermentation technique were discussed. The results proved that the quality of steamed bread was improved remarkbly and the cost was reduced after fermentation of dough,however this was overlaborate comparing with the direct forming technology.