南方馒头常见问题与操作环境相关性研究  

Study on the Correlation between the Common Problems and Operating Environment of Southern Steamed Bread

作　　者：龙志礼 吴骏威 黄超源 何泽生 LONG Zhili;WU Junwei;HUANG Chaoyuan;HE Zesheng(Flour Mill of(Dongguan)Cereal&Oil Industry Co.,Ltd of China Grain Group,Dongguan Guangdong 523008,China)

机构地区：[1]中粮(东莞)粮油工业有限公司面粉厂,广东东莞523008

出　　处：《粮食加工》2020年第3期22-26,共5页Grain Processing

摘　　要：探究不同压面道数、醒发湿度、醒发时间、蒸制时间等操作条件对于10%含糖馒头的成品效果影响。找出南方馒头常见问题与操作环境的相关性,为生产者提供帮助。This paper explores the effect of operating conditions such as different pressure surface paths, wakeup humidity, wake-up time and cooking time on the effect of 10% sugary bread. Find out the correlation between the common problems and operating environment of southern steamed bread,to help producers.

关 键 词：南方馒头 压面道数 醒发湿度 醒发时间 蒸制时间 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]