| 一次发酵法馒头生产工艺研究 |
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| 引用本文： | 何松,刘长虹,左锦静.一次发酵法馒头生产工艺研究[J].西部粮油科技,2004,29(4):47-52. |
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| 作者姓名： | 何松 刘长虹 左锦静 |
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| 作者单位： | 郑州工程学院粮油食品学院,河南郑州450052 |
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| 摘 要： | 研究了不同面团pH值、和面时间、轧面次数、醒发时间下的馒头品质，并在Design—expert软件的帮助下做正交实验，得到了一次发酵法馒头最佳生产工艺。
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| 关 键 词： | 一次发酵法 馒头 生产工艺 面团 pH值 轧面次数 品质 |
| 文章编号： | 1007-6395(2004)04-0047-05 |
| 修稿时间： | 2004年2月24日 |
Study on the Technics of One-Time-Fermentation-Method Steamed-Bread Making Procession |
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| HE Song,LIU Chang-hong,ZUO Jin-jing.Study on the Technics of One-Time-Fermentation-Method Steamed-Bread Making Procession[J].China Western Cereals & Oils Technology,2004,29(4):47-52. |
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| Authors: | HE Song LIU Chang-hong ZUO Jin-jing |
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| Abstract: | This article mainly study one-time-fermentation-method steamed-bread making procession. The quality of steamed-bread was studied at different pH value, mix time, press time and ferment time. In addition, we got the best steamed-bread making process through doing the intersecting experimentation by the help of design-expert software. |
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| Keywords: | Steamed-bread One-time-fermentation-method The best procession of steamed-bread |
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