摘要
馒头作为我国的传统食品,在人民日常生活中的地位举足轻重,但是馒头加工是一个复杂的过程,容易产生各种各样的问题。本文从面粉的组成入手,介绍了面粉主要组分蛋白和淀粉在馒头制作中的作用,列举了馒头加工过程中容易出现的皱缩、起泡及开裂等一些常见问题的原因,旨在为馒头加工者提供相应的理论知识和解决思路。
As a traditional food,steamed bread plays an important role in our life.However,the processing of steamed bread is complicate and fallible.This paper starts with the composition of flour,introduces the role of the main components of flour protein and starch in the production of steamed bread,lists the causes of some common problems such as wrinkles,blisters,and cracks that are likely to occur during the processing of steamed bread,and aims to provide the corresponding theoretical knowledge and solution ideas for the steamed bread processors.
作者
张晓双
赵二霞
王永巍
张晓慧
王培超
ZHANG Xiaoshuang;ZHAO Er-xia;WANG Yongwei;ZHANG Xiaohui;WANG Peichao(COFCO(Zhengzhou)Grain and Oil Industry Co.,Ltd.,Zhengzhou 450016,China;COFCO Engineering&Technology(Zhengzhou)Co.,Ltd.,Zhengzhou 450001,China)
出处
《现代食品》
2023年第10期25-28,共4页
Modern Food
关键词
馒头
工艺
主要组分
常见问题
steamed bread
process
main components
common problems
