摘要
馒头裂口是蒸制过程常出现的问题,但这方面的研究非常少。根据文献资料及实践经验,分析讨论导致馒头裂口的可能因素,并且总结控制裂口的措施。
Steamed bread cracking is a common problem in steaming process, but few studies have been done in this area. According to the literature and practical experience, the possible factors causing the crack of steamed bread were analyzed and discussed, and the measures to control the crack were summarized.
作者
孙祥祥
刘长虹
王欣怡
张煌
SUN Xiangxiang1, LIU Changhong1, WANG Xinyi1, ZHANG Huang2(1. Henan University of Technology/ National Engineering Laboratory for Wheat ＆ Corn Further Processing, Zhengzhou 450001,China; 2. Henan University of Animal Husbandry and Economy, Zhengzhou 450044,Chin)
出处
《粮食加工》
2018年第2期19-22,共4页
Grain Processing
基金
河南省重点攻关项目(162102210107):老酵馒头的工业化技术研究与应用
公益性行业(农业)科研专项(201303070-01):传统粮食加工制品产业化关键技术装备研究与示范
关键词
馒头
裂口原因
原料
工艺
措施
steamed bread： crack
raw material： technology
