中华发面包子的研究进展

Research progress on Chinese steamed stuffed bun

通过调查和文献检索,综述了发面包子的种类特点、配料配方、制作技术和质量评价方法,对我国包子工业化生产前景进行了展望。研究分析了包子技术研究的急迫性和需待解决的问题。对发面包子专用粉的质量提出了要求,强调了研究建立包子产品标准和实验室制作及品质评价方法的必要性,以期为我国发面包子产业化的快速发展提供支持。

Based on the investigation research,the characteristics,ingredients,production technology and quality evaluation of steamed stuffed bun(Baozi)were summarized.The industrialization foreground of Baozi in China was discussed,some unsolved problems in Baozi technology were analyzed,the quality requirements of the flour for Baozi were put forward.The standardization of Baozi products and the establishment of laboratory production and quality evaluation methods were emphasized,in order to provide technical support for the rapid development of the industrialization of Baozi in China.