蒸烤馒头的柔软度研究  

Study on soft degree of baking and steaming bread

作　　者：李竹生[1] 刘静娜[2] 刘邦先[1] 

机构地区：[1]郑州职业技术学院生物工程系,郑州450121 [2]郑州牧业工程高等专科学校食品工程系,郑州450011

出　　处：《食品科技》2006年第4期104-107,共4页Food Science and Technology

摘　　要：通过研究蒸烤馒头储存过程中柔软度的变化,经过数学软件的分析处理,设计柔软度改良剂的最佳配方,并得出柔软度与3种改良剂呈显著交互关系。The change of soft degree on baking and steaming bread during storage was studied. The optimal fomula of surface emulsification regent was gained through mathematics software. The results show that soft degree presented remarkable mutual relation with three regents.

关 键 词：馒头 蒸烤 柔软度 表面响应法 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]