| 馒头工业化生产中常见质量问题及分析 |
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| 引用本文： | 徐泽林,刘长虹.馒头工业化生产中常见质量问题及分析[J].粮食与食品工业,2012,19(1):8-11. |
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| 作者姓名： | 徐泽林 刘长虹 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450001 |
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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”（编号：082102350005） |
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| 摘 要： | 介绍了馒头工业化生产过程中常见的质量问题,分析了其产生的原因及解决方法,如馒头色泽、馒头外表、馒头风味、馒头内部结构及口感等。
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| 关 键 词： | 馒头 工业化 质量问题 解决方法 |
Analysis on quality problems in industrial production of steamed bread |
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| Xu Zelin,Liu Changhong.Analysis on quality problems in industrial production of steamed bread[J].Cereal and Food Industry,2012,19(1):8-11. |
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| Authors: | Xu Zelin Liu Changhong |
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| Affiliation: | College of Food Seienee and Technology, Henan University of Technology (Zhengzhou 450001) |
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| Abstract: | Some common quality problems in cussed. The reasons and solutions were analysed industrial production of steamed bread were dissuch as color, surface, flavor, internal structure and taste of steamed bread. |
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| Keywords: | steamed bread industrialization quality problem solution |
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