摘要
研究了馒头在自然冷却过程中的变化并为馒头冷却工艺提出合理的意见。测定自然冷却过程中馒头的温度、水分含量、白度及硬度值等并观察其变化,结果显示,由于温度梯度和水分梯度的作用,热量和水分由内向外散失,馒头的水分含量、温度及质量均呈下降趋势;由于水分的迁移、温度的降低及馒头的老化等,馒头内部的空洞结构致密度等发生变化,馒头的白度呈先下降、后上升、再下降的趋势,硬度呈逐渐上升的趋势;馒头高径比在冷却过程中仅略有变化。
The changes during the natural suggestions were put forward for the steamed tent, whiteness and hardness points during cooling process of steamed bread were studied and the reasonable bread cooling process. The changes of temperature, moisture con- the natural cooling process of steamed bread was mensurated. The re- sult showed that, owing to the temperature gradient and moisture gradient, the heat and water were loss from the inside out, the moisture content, temperature and the quality of steamed bread were decreased. Due to the migra- tion of moisture, temperature decreases and the aging of steamed bread, the internal pore structure of steamed bread was changed, the whiteness of the steamed bread to decline first ,then rise declining trend, the hardness showed a gradual upward trend. The height to diameter ratio of steamed bread changed slightly during the cooling process.
出处
《粮食加工》
2013年第2期42-44,共3页
Grain Processing
基金
2008年河南省重点科技攻关项目(082102350005)
关键词
馒头
冷却过程
变化规律
steamed bread, cooling process, change law
