关键词: 蒸汽温度, 蒸汽流量, 过热蒸汽, 组织结构, 馒头

Abstract: This article mainly studies the effect of different steam temperature and steam flow rate on the structure of steamed bread. Tests have shown that steam temperature, steam volume and steaming time all have a great influence on the quality of steamed bread. With the increase of steam volume, the uniformity of steamed bread structure development is improved, but with the increase of steam temperature, steamed bread taste is improved. The range is not large, although the superheated steam has little effect on the taste of steamed bread, the effect of overheating and high temperature steamed starch is good and the sweetness of steamed bread is improved.

Key words: Steam temperature, Steam flow, Superheat steam, Structure, Steamed bread