【摘要】 探讨了几种表面活性剂对馒头体积、硬度等的影响。筛选出了比较适用的表面活性剂并确定了其在馒头中的最佳配比。为馒头工业化生产及馒头保鲜提出了一定的理论及实践依据。更多还原

【Abstract】 In this paper,the effects of several surface active agents on the volume and the hardness of steamed bun is discussed,some suitable surface active agents and the optimum prescriptions for steamed bun are found out. This paper propose a definite basis of theory and practice for industrial production and preservation of steamed bun.更多还原