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The changes of physicochemical and microbial index during the steaming and steamed and baked process of steamed bread

Jinsong Leng, Changhong Liu, Dai Zuo

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Abstract

高径比、酸度、还原糖、水分、重量、乳酸茵和酵母菌是馒头加工过程中主要的理化和微生物变化指标.本文主要对蒸制与蒸烤馒头的理化指标与微生物的变化进行了研究,得出两种加工方式馒头的相同与不同之处.

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What this paper is about

高径比、酸度、还原糖、水分、重量、乳酸茵和酵母菌是馒头加工过程中主要的理化和微生物变化指标.本文主要对蒸制与蒸烤馒头的理化指标与微生物的变化进行了研究,得出两种加工方式馒头的相同与不同之处.

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Available abstract

高径比、酸度、还原糖、水分、重量、乳酸茵和酵母菌是馒头加工过程中主要的理化和微生物变化指标.本文主要对蒸制与蒸烤馒头的理化指标与微生物的变化进行了研究,得出两种加工方式馒头的相同与不同之处.

Key concepts: Steamed bread, Steaming, Food science, Chemistry

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