| 馒头白度与蒸制过程关系的研究 |
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| 引用本文： | 苌艳花,刘长虹,马永生,张慧聪.馒头白度与蒸制过程关系的研究[J].粮食与食品工业,2010,17(1):19-21. |
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| 作者姓名： | 苌艳花 刘长虹 马永生 张慧聪 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
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| 基金项目： | 2008年河南省科技攻关项目“蒸制面食安全分析及其保障措施研究”(082102350005) |
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| 摘 要： | 研究了馒头蒸制过程对其白度的影响,在不同的蒸汽压力和汽蒸时间下测定馒头白度值,最终确定提高馒头白度的最佳蒸汽压力和汽蒸时间。
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| 关 键 词： | 馒头 白度 蒸汽压力 汽蒸时间 |
Study on relationship between whiteness and steam processing of steamed bread |
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| Chang Yanhua,Liu Changhong,Ma Yongsheng,Zhang Huicong.Study on relationship between whiteness and steam processing of steamed bread[J].Cereal and Food Industry,2010,17(1):19-21. |
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| Authors: | Chang Yanhua Liu Changhong Ma Yongsheng Zhang Huicong |
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| Affiliation: | Zhengzhou 450052 |
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| Abstract: | The influence of steaming process on the whiteness of steamed bread was studied.By changing the steam pressure and steaming time in the steaming process,the whiteness of steamed bread was mensurated.Finally,the optimum steam pressure and steaming time to improve the whiteness of steamed bread were determined. |
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| Keywords: | steamed bread whiteness steam pressure steaming time |
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