馒头蒸制理论初步研究

The Primary Studying of Steamed- Bread Steaming Theory

主要探讨了馒头蒸制过程中一些理化指标的变化,在试验中我们发现馒头各层的温度、水分含量、馒头重量、体积、比容、高径比、淀粉α化度都呈上升趋势。

This article mainly study the changes of the physichemistry parameter during steamed- bread steaming process. In the experiments we find that the temperatures and water contents of each layer ,volumes, the ratios of height to diameter, as well as the α - degrees of starch all raising during the steaming process.