摘要
本文报道自动生产线生产馒头的工艺流程,并着重讨论手工操作和自动生产线生产馒头工艺对原料品质的要求.结果表明:面粉中面筋的含量,在一定范围内与馒头体积呈线性关系.
In this paper a new process of automatic steamed bread prodution is described, with emphasis on the difference in flour quality between manual operation and automatic production line. The results show that there is a linear relation between gluten content and steamed bread size over a certainrange.
出处
《汕头大学学报（自然科学版）》
1992年第1期22-31,共10页
Journal of Shantou University：Natural Science Edition
关键词
面粉
面筋
馒头
自动生产线
flour, Gluten, steamed bread size, manual operation, automatic production line
