He Song
Abstract
This article mainly study the changes of the physichemistry parameter during steamed- bread steaming process. In the experiments we find that the temperatures and water contents of each layer ,volumes, the ratios of height to diameter, as well as the α - degrees of starch all raising during the steaming process.
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This article mainly study the changes of the physichemistry parameter during steamed- bread steaming process. In the experiments we find that the temperatures and water contents of each layer ,volumes, the ratios of height to diameter, as well as the α - degrees of starch all raising during the steaming process.
Key concepts: Steaming, Steamed bread, Starch, Food science, Chemistry, Mathematics