改良剂在冷冻馒头的应用

Addition of improver in steamed bun production

馒头是中国最古老的发面食品之一,也是中式发面食品的代表。大体上,可分为北方式馒头和南方式馒头2种。一般来说,北方式馒头的口感较为结实,南方式馒头则较松软。在东南亚一带大多是以南方式馒头为主,而为了配合当地的消费口味,生产配方已有所改良。 馒头改良剂的开发应用

Experimental results show that the addition of an improver in steamed bun dough has significant benefits on the texture and appearance of the final product. Details of the experiment and the results are shown in this article.