浅析蒸烤箱蒸制馒头的评价方法及影响馒头品质的原因

doi:10.19784/j.cnki.issn1672-0172.2023.99.022

Abstract

Abstract: The practice and evaluation methods of steamed buns and the easy problems and quality analysis of steamed buns in steam ovens are presented in detail. The evaluation methods are mainly texture, specific volume, whiteness and dryness and humidity analysis of steamed bread crust. At the same time, the causes of problems such as wrinkling, blistering, cracking and yellowing of steamed bread are analyzed, and the fermentation and steaming functions of the steamer affect the quality of buns with a view to providing a theoretical basis for the evaluation of the fermentation performance and steaming performance of the steamer.

Key words: Steamed bread, Steam oven, Evaluate, Ferment, Steam, Quality analysis

CLC Number:

TM925.53

QI Weiwei, DONG Bingzhe, HE Xiaoyan, XIE Shunli, GUAN Hong, FANG Kun, YAO Qing, XIAO Hui. Analysis of the evaluation method of steamed bread in steam oven and the reasons affecting the quality of bread[J]. Journal of Appliance Science & Technology, 2023, 0(zk): 91-94.

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Analysis of the evaluation method of steamed bread in steam oven and the reasons affecting the quality of bread

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