| 醒发温湿度对馒头感官评定影响 |
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| 引用本文： | 李瑜,乔明武,刘国磊.醒发温湿度对馒头感官评定影响[J].粮食与油脂,2008(2):21-23. |
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| 作者姓名： | 李瑜 乔明武 刘国磊 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 摘 要： | 选择对馒头醒发起关键作用两个关健因素:温度和相对湿度,以感官评分作为指标,找出较佳醒发温度和醒发相对湿度;结果表明,馒头醒发时最佳条件为:醒发温度40℃,醒发相对湿度85%。
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| 关 键 词： | 馒头 醒发温度 相对湿度 |
| 文章编号： | 1008-9578（2008）02-0021-03 |
| 收稿时间： | 2007-12-18 |
| 修稿时间： | 2007年12月18 |
Effect of proofing temperature and relative humidity on sensory evaluation of steam bread |
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| LI Yu,QIAO Ming-wu,LIU Guo-lei.Effect of proofing temperature and relative humidity on sensory evaluation of steam bread[J].Cereals & Oils,2008(2):21-23. |
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| Authors: | LI Yu QIAO Ming-wu LIU Guo-lei |
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| Abstract: | The two key factors was chosen of steam bread proofing, that is, temperature and relative humidity. Sensory score was taken as an index to identify the best condition. The results showed that the best condition of steam bread proofing was as following:temperature 40℃and relative humidity 85%. |
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| Keywords: | steam bread proofing temperature relative humidity |
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