摘要
总结归纳国内外关于影响馒头品质因素的科研报道,讨论分析了影响馒头品质的因素主要有原料、添加剂、工序和储存4个方面。其中原料的质量要求方面,小麦粉中蛋白质的含量和质量、淀粉黏度性状和磨粉品质性状等因素对馒头品质的影响较大;添加剂的正确合理使用方面,在开发探索研究新的添加剂的同时既要考虑到各种传统食品添加剂不同功能的互补,又不能忽视食品添加剂的安全性、合法性。在加工过程中,把握适当的和面条件和蒸制条件,对面团进行正确适当的调制以及在创造合适的储存条件时,储存温度、卫生程度、以及包装、管理等都具有重要意义。
In this paper,the newest studies about Chinese steamed bread quality were concluded and summarized from the newest scientific research reports both at home and abroad.The four aspects covering material,additive,working procedure and store were discussed and analyzed.For material quality,the quantity and quality of protein in flour,starch viscosity and mill quality properties are very important.For the use of additive,the development of new varieties and the safety and legality of all kinds of additive should be received very much.For machining and storage process,mixing dough and steam conditions,storage temperature,health degree,package and administration are all important factors.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第5期107-111,117,共6页
Journal of the Chinese Cereals and Oils Association
基金
泰安市科技发展计划(49557040-x)
关键词
馒头
品质
条件
chinese steamed bread
quality
influencing factors
