【摘要】 高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。本文主要对蒸制与蒸烤馒头的理化指标与微生物的变化进行了研究,得出两种加工方式馒头的相同与不同之处。更多还原

【Abstract】 The ratio of height to diameter,pH value,reducing sugar,moisture,weight,lactobacillus,microzyme are primary physicochemical and microbial index during the process of steamed bread. The article research primarily the changes of physicochemical and microbial index of steaming and steamed and baked bread,find the similarities and differences of the steaming bread with two different process.更多还原