馒头坯在汽蒸过程中水分迁移特性研究

研究了不同加水量的馒头坯在汽蒸过程中水分的迁移特性。结果表明：在汽蒸过程中．随着加水量的增加，馒头坯总的吸水量呈先上升后下降，然后趋于平缓。加水量与馒头坯不同部分的水分含量呈显著正相关，汽蒸时间与馒头坯不同部分水分含量之间的相关性不显著。另外，加水量与馒头坯不同部分的吸水量之间的相关性不显著，在汽蒸前6min，水分向馒头坯内部各部分迁移的速率最快；在汽蒸过程中，馒头坯各部分的水分含量关系始终为表皮部分大于瓤部分，瓤部分大于中心部分。

Dough of Chinese Mantou with Different Level of Water Addition during Steaming Process

In this paper, it was presented the water transferred characteristic of dough of Chinese Mantou with different level of water addition during steaming. The results showed that during steaming process the total water absorbing capacity of dough of Mantou increased at first, then decreased and stated a level at last, with the increasing of water addition. Water addition has a significant and positive influence on water contents of different Mantou portions, but not on steaming time. In addition, water addition has not a significant influence on water absorbing capacity of different portions of Mantou. The fastest transferring speeds of water from outside to different Mantou portions was present at first 6 min, and the fastest was the outside layer, then was the Mantou crumb and the center portion during the steaming, and the water contents of Mantou crumb was higher than the center portion, and the highest was the outside layer.