馒头生产加工过程中水对其质量的影响  

Effect of Water on the Quality of Steamed Bread During Processing

作　　者：徐泽林 朱克庆[2] XU Zelin;ZHU Keqing(Zhongbai Group Wuhan Fresh Food Processing and Distribution Co.,Ltd,430212 Wuhan,China;Henan University of Technology,450001 Zhengzhou,China)

机构地区：[1]中百集团武汉生鲜食品加工配送有限公司,武汉430212 [2]河南工业大学,郑州450001

出　　处：《粮食加工》2023年第3期31-33,共3页Grain Processing

摘　　要：分析馒头中水的主要来源,水质与面团质量的关系。重点分析水的硬度、pH值及温度等主要指标对面团的影响、加水量对馒头质量的影响、水在馒头蒸制环节发挥的作用等。This paper describes the main source of water in steamed bread,relationship between water quality and dough quality.The effects of hardness,pH and temperature of water on dough were analyzed.Effect of water addition on steamed bread quality,the role of water in steamed bread steaming was also introduced.

关 键 词：主食馒头 面团发酵 产品质量 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]