| 馒头蒸制与蒸烤 |
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| 引用本文： | 李竹生 刘长虹 宋娜. 馒头蒸制与蒸烤[J]. 西部粮油科技, 2005, 30(1): 43-44,58 |
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| 作者姓名： | 李竹生 刘长虹 宋娜 |
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| 作者单位： | 河南工业大学粮油食品学院 河南郑州450052(李竹生，刘长虹)，河南工业大学粮油食品学院 河南郑州450052(宋娜) |
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| 摘 要： | 研究了馒头储存过程中的柔软度以及菌落总数、乳酸菌、霉菌几种微生物指标的数量变化，并将蒸烤与蒸制相比较。
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| 关 键 词： | 馒头 蒸烤 柔软度 微生物 |
| 文章编号： | 1007-6395(2005)01-0043-03 |
The Contrast of Steaming and Baking Technics on Steamed Bread |
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| LI ZHu-sheng,LIU CHang-hong,SONG Na. The Contrast of Steaming and Baking Technics on Steamed Bread[J]. China Western Cereals & Oils Technology, 2005, 30(1): 43-44,58 |
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| Authors: | LI ZHu-sheng LIU CHang-hong SONG Na |
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| Abstract: | In this paper we study the soft degree and the change of microbe index such as bacterium, lactobacillus and mildew number during the storage processing of steamed bread, and also contrast the steaming and baking technics. |
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| Keywords: | Steamed bread Steaming and Baking Soft degree Microbe |
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