浅析蒸烤箱蒸制馒头的评价方法及影响馒头品质的原因

Analysis of the evaluation method of steamed bread in steam oven and the reasons affecting the quality of bread

阐述了馒头的做法、评价方法、蒸烤箱蒸制馒头的易出现的问题及品质分析。评价方法主要有质构、比容、白度和馒头皮的干湿度分析。同时,分析了蒸制馒头出现皱缩、起泡、裂纹和发黄等问题的原因,蒸箱的发酵和蒸制功能对馒头的品质影响,为蒸烤箱的发酵性能和蒸性能的评价提供理论依据。

The practice and evaluation methods of steamed buns and the easy problems and quality analysis of steamed buns in steam ovens are presented in detail.The evaluation methods are mainly texture,specific volume,whiteness and dryness and humidity analysis of steamed bread crust.At the same time,the causes of problems such as wrinkling,blistering,cracking and yellowing of steamed bread are analyzed,and the fermentation and steaming functions of the steamer affect the quality of buns with a view to providing a theoretical basis for the evaluation of the fermentation performance and steaming performance of the steamer.