中国传统主食馒头的科学解读  

Scientific Interpretation of Chinese Traditional Food——Steamed Buns

作　　者：翟文奕 张桂香[1] 武强 张炳文[1] 

机构地区：[1]济南大学酒店管理学院,济南250002 [2]山东省胶州市产品质量监督检验所,山东胶州266300

出　　处：《中国食物与营养》2015年第12期24-28,共5页Food and Nutrition in China

基　　金：国家社科基金项目<我国食文化资源评价体系与激励机制研究>(项目编号:13BGL096)

摘　　要：从加工所用的原辅料、加工工艺等方面对中国传统主食馒头进行了科学、全面解读,分析了小麦面粉中的成分、不同的发酵剂以及加工工艺的各个环节对馒头品质的影响,为馒头品质评价体系的建立与完善奠定了一定的基础,旨在让更多的消费者正确地认知、认识、认可中国传统主食馒头。Steamed buns was introduced from raw materials to manufacturing techniques with scientific and comprehensive interpretation. Influences of components of wheat flour,different fermentation agents and processing technology on the qualities of steamed buns were analyzed to lay foundation for evaluation system of steamed buns both in its establishment and accomplishment,which could also help more consumers with correct cognition,understanding and acceptance to approve the steamed buns as a Chinese traditional food.

关 键 词：中国传统主食 馒头 加工工艺 科学解读 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]