| 馒头萎缩程度的分类及原因分析 |
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| 引用本文： | 刘长虹,白建民,苌艳花.馒头萎缩程度的分类及原因分析[J].粮食与食品工业,2010,17(2):18-20. |
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| 作者姓名： | 刘长虹 白建民 苌艳花 |
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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年河南省重点科技攻关项目“蒸制面食安全分析及其保障措施研究”(项目编号:082102350005) |
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| 摘 要： | 通过实验室研究与主食车间生产相结合,对馒头萎缩现象进行分析,根据馒头萎缩状态定义出各种馒头的萎缩程度,并分析了馒头不同类型萎缩的主要原因。
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| 关 键 词： | 馒头 萎缩程度 原因分析 |
Classification and causal analysis of steamed bread shrinking |
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| Liu Changhong,Bai Jianmin,Chang YanhuaGrain College of Henan University of Technology.Classification and causal analysis of steamed bread shrinking[J].Cereal and Food Industry,2010,17(2):18-20. |
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| Authors: | Liu Changhong Bai Jianmin Chang YanhuaGrain College of Henan University of Technology |
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| Affiliation: | Zhengzhou 450052 |
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| Abstract: | Shrinking manner of steamed bread is discussed through laboratory tests and plant manufacture.The definition of steamed bread shrinking degree is given according to the different kinds of shrinking style.The reasons of different kinds of shrinking style are analyzed. |
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| Keywords: | steamed bread shrinking degree causal analysis |
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