蒸烤馒头工艺研究  

The Study on Technique of Steaming and Baking Bread

作　　者：李竹生[1] 宋娜[1] 

机构地区：[1]郑州职业技术学院,郑州450121

出　　处：《粮食加工》2011年第4期69-71,共3页Grain Processing

摘　　要：研究了醒发时间、轧面次数、烤制时间和烤制温度对蒸烤馒头的品质影响,正交试验结果表明:烤制温度和时间对蒸烤馒头品质影响最大,最佳工艺为烤制温度170℃/(12 min),醒发60 min,轧面20次。In this paper we study the technique on steaming and baking bread,the parameters such as rolling times,fermention time,baking temperature and time were studied.Results indicated that the baking temperature and time,fermention time have greater influence on steaming and baking bread quality,the rolling times has less influence on it.The best technique project is： baking temperature and time 170 ℃/12 min,fermention time 60 min,rolling times 20 min.

关 键 词：蒸烤 馒头 工艺 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]