| 微波在烘焙食品中的应用技术 |
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| 引用本文： | 郭桦,李冰,郭祀远.微波在烘焙食品中的应用技术[J].食品科技,2002(11):20-21. |
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| 作者姓名： | 郭桦 李冰 郭祀远 |
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| 作者单位： | 1. 广州市轻工研究所,510075
2. 华南理工大学食品学院广州,510640 |
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| 基金项目： | 国家自然科学基金资助项目(29876013)。 |
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| 摘 要： | 在简述微波焙烤的机理和特点的基础上,分析微波技术在焙烤食品上的应用所存在的一些问题,包括微波焙烤食品表皮的形成和上色,加热的不均匀性,食品的口感和风味的改变以及微波焙烤的安全性等,并提出其相应处理的技术措施。最后,展望了微波焙烤的应用前景。
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| 关 键 词： | 微波技术 烘焙食品 |
| 文章编号： | 1005-9989(2002)11-0020-02 |
| 修稿时间： | 2002年7月12日 |
Applied Technology of Microwave for Baking Food |
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| GUO Hua,LI Bing,GUO Si-yuan.Applied Technology of Microwave for Baking Food[J].Food Science and Technology,2002(11):20-21. |
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| Authors: | GUO Hua LI Bing GUO Si-yuan |
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| Affiliation: | GUO Hua1 LI Bing2 GUO Si-yuan2 |
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| Abstract: | The mechanism and characteristics of food baking by microwave was introduced and the application of microwave technology on baking food was discussed.There are some drawbacks in microwave baking,such as surface quality,uneven heating,favor and taste changing,as well as the safety protection.However,some measures and technology were put forward to overcome those problems.Finally,a bright future of its application was predicted. |
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| Keywords: | microwave technology baking food |
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