浅析蒸烤箱蒸制馒头的评价方法及影响馒头品质的原因.pdf

2023

中国家电科技年会论文集

浅析蒸烤箱蒸制馒头的评价方法及

影响馒头品质的原因

1111,2111,21

齐微微董冰哲何小燕谢淑丽关宏方堃姚青肖辉

1.宁波方太厨具有限公司浙江宁波315336；

2.浙江省健康智慧厨房系统集成重点实验室浙江宁波315336

阐述了馒头的做法、评价方法、蒸烤箱蒸制馒头的易出现的问题及品质分析。评价方法主要有质构、比容、白度和馒头皮的干湿度分析。同时，分析

摘要：

了蒸制馒头出现皱缩、起泡、裂纹和发黄等问题的原因，蒸箱的发酵和蒸制功能对馒头的品质影响，为蒸烤箱的发酵性能和蒸性能的评价提供理论依据。

馒头；蒸烤箱；评价；发酵；蒸制；品质分析

关键词：

Analysisoftheevaluationmethodofsteamedbreadinsteam

ovenandthereasonsaffectingthequalityofbread

QIWeiwei1DONGBingzhe1HEXiaoyan1XIEShunli1,2GUANHong1FANGKun1YAOQing1,2XIAOHui1

1.NingboFotileKitchenWareCompanyNingbo315336;

2.KeyLaboratoryofHealthyIntelligentNingbo315336

Abstract:Thepracticeandevaluationmethodsofsteamedbunsandtheeasyproblemsandqualityanalysisofsteamedbunsinsteamovensarepresented

indetail.Theevaluationmethodsaremainlytexture,specificvolume,whitenessanddrynessandhumidityanalysisofsteamedbreadcrust.Atthesame

time,thecausesofproblemssuchaswrinkling,blistering,crackingandyellowingofsteamedbreadareanalyzed,andthefermentationandsteaming

functionsofthesteameraffectthequalityofbunswithaviewtoprovidingatheoreticalbasisfortheevaluationofthefermentationperformanceand

steamingperformanceofthesteamer.

Keywords:Steamedbread;Steamoven;Evaluate;Ferment;Steam;Qualityanalysis

中图分类号：TM925.53DOI:10.19784/ki.issn1672-0172.2023.99.022

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