| 微波复热对馒头品质的影响 |
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| 引用本文： | 陈军,潘治利,艾志录. 微波复热对馒头品质的影响[J]. 农产品加工．学刊, 2011, 0(9): 54-57 |
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| 作者姓名： | 陈军 潘治利 艾志录 |
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| 作者单位： | 河南农业大学食品科学技术学院 |
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| 摘 要： | 研究了微波复热对馒头质构及熟化度的影响。结果表明,在微波复热过程中,馒头的硬度不断上升,弹性、回复性不断下降,馒头熟化不完全。在保持中心温度一致的情况下,不同微波功率对馒头品质没有显著性差异。考虑便捷的情况下,建议使用高功率短时间加热(800 W,70 s)。
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| 关 键 词： | 馒头 微波 品质 质构 |
The Influence of Steamed Bread Reheated by Microwave |
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| Chen Jun,Pan Zhili,Ai Zhilu. The Influence of Steamed Bread Reheated by Microwave[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(9): 54-57 |
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| Authors: | Chen Jun Pan Zhili Ai Zhilu |
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| Affiliation: | (College of Food Science and Technology,He’nan Agricultural University,Zhengzhou,He’nan 450002,China) |
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| Abstract: | This paper studies the influence of TPA and ripening degree of steamed bread during microwave reheating.The result shows that the hardness of steamed bread became higher and resilience,springiness became lower and it can not ripen completely during microwave heating.In the condition of keeping the same centre temperature,the quality of steamed bread do not have significant dffierences in different microwave power.In the condition of conveniences,we suggest using hight power and short time(800 W,70 s). |
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| Keywords: | steamed bread microwave quality TPA |
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