馒头白度与蒸制过程关系的研究  

Study on relationship between whiteness and steam processing of steamed bread

作　　者：苌艳花[1] 刘长虹[1] 马永生[1] 张慧聪[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《粮食与食品工业》2010年第1期19-21,共3页Cereal & Food Industry

基　　金：2008年河南省科技攻关项目"蒸制面食安全分析及其保障措施研究"(082102350005)

摘　　要：研究了馒头蒸制过程对其白度的影响,在不同的蒸汽压力和汽蒸时间下测定馒头白度值,最终确定提高馒头白度的最佳蒸汽压力和汽蒸时间。The influence of steaming process on the whiteness of steamed bread was studied. By changing the steam pressure and steaming time in the steaming process, the whiteness of steamed bread was mensurated. Finally, the optimum steam pressure and steaming time to iraprove the whiteness of steamed bread were determined.

关 键 词：馒头 白度 蒸汽压力 汽蒸时间 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]