摘要
"馕"是一种古老的维吾尔族美食,是用杂粮粉或小麦粉掺入食盐和酵子,用水将其充分混匀,搅拌揉制成光滑面团,醒发后擀制饼坯,经坑壁高温烤制而成,是一带一路上最具代表性的民族特色农产品。作为民族特色产品,馕的综合性研究较少,馕的发展及影响馕品质的因素也缺少系统介绍。本综述从历史发展的角度系统介绍了馕的发展,详细分析了影响馕品质的因素,以期为相关研究人员提供理论依据。
“Nang”was an ancient Uyghur cuisine.The processing of“nang”was as follows:coarse cereals flour or wheat flour with salt and leaven were mixed with water.The mixture was kneaded into the smooth dough.After fermented,the dough was made into a cake base and baked at high temperature.It was one of the most representative national agricultural products on"the Belt and Road."As product with national characteristics,there was less comprehensive research on“nang”,and the development of“nang”and the factors that affect the quality of“nang”also lack systematic introduction.The development of“nang”was introduced systematically from the perspective of historical development.The effect factors on“nang”quality were analyzed in detail.It provides theoretical basis for relevant researchers.
作者
孙含
王晶
赵晓燕
刘红开
张晓伟
吴祥庭
SUN Han;WANG Jing;ZHAO Xiao-yan;LIU Hong-kai;ZHANG Xiao-wei;WU Xiang-ting(Department of Food Science and Nutrition,University of Jinan,Jinan Shandong 250022;School of Life and Environmental Science,Wenzhou University,Wenzhou Zhejiang 325027)
出处
《粮油食品科技》
2018年第6期19-24,共6页
Science and Technology of Cereals,Oils and Foods
基金
国家自然科学基金(21406133)
国家科技支撑计划(2015BAD29B04)
温州市科技项目(N20150033)
关键词
馕
维吾尔族饮食文化
品质
影响因素
nang
Uygur's diet culture
quality
influencing factor
