摘要
研究了馒头储存过程中的柔软度以及菌落总数、乳酸菌、霉菌几种微生物指标的数量变化,并将蒸烤与蒸制相比较。
In this paper we study the soft degree and the change of microbe index such as bacterium, lactobacillus and mildew number during the storage processing of steamed bread, and also contrast the steaming and baking technics.
出处
《粮食加工》
2005年第1期43-44,58,共3页
Grain Processing
关键词
馒头
蒸烤
柔软度
微生物
Steamed bread
Steaming and Baking
Soft degree
Microbe
