Effects of Different Refrigerated Processes on the Physical Properties of Steamed Bread

摘要

馒头是一种传统的小麦粉发酵食品,具有光滑的白皮和柔软均匀的白瓤,是中国饮食中最传统的主食食品.在中国的北方,生产馒头需小麦粉的量占小麦消费量的70％.馒头是通过蒸汽蒸制而成,加工方法不同于面包,由于没有焙烤,被认为是优于面包的健康食品.目前馒头生产都是手工作坊规模,质量很难保证.随着人民生活水平的提高和社会经济的发展,馒头工业化生产成为必然趋势,而冷冻冷藏工艺为其提供了一条经济有效的技术途径.本实验就是以制得馒头的比容、延展率、白度、硬度、弹性、黏性、凝聚性、咀嚼性和模糊感官评定为评价指标,研究冷冻馒头工艺、预蒸制冷冻馒头工艺、预醒发冷冻面团工艺、未醒发冷冻面团工艺、面团冷冻工艺及面团冷藏等不同工艺对馒头物理性能的影响.%Steamed bread is a kind of wheat-based traditional fermented Chinese food with smooth white skin and soft,moist,and uniform white crumb structure.It has been consumed for almost two millennia in China.It is one of the most common staple foods in the Chinese diet.In Northern China,the making of steamed bread accounted for 70 ％ of wheat consumption.