粮油食品科技Issue(1)：10-15,6.
压延工艺对成品馒头质构特性的影响
Influences of Sheeting Process on Texture Properties of Steamed bread
摘要
Abstract
In this work,we use to the response surface analysis method to studied the sheeting process effects in the texture of the steamed bread in steamed bread production.Result show that the springiness had very significant effect on sheeting times and folding methods,sheeting times and roll gap width have interaction.Cohesiveness had very significant effect on roll gap width and folding methods.The factors which affected the chewiness were very significant among all the four factors.关键词
馒头/压延工艺/质构特性/响应面Key words
steamed bread/sheeting processing/texture properties/response surface分类
轻工纺织引用本文复制引用
张煌,李逸群,马永生,杨盛茹,邹建..压延工艺对成品馒头质构特性的影响[J].粮油食品科技,2016,(1):10-15,6.基金项目
十二五国家科技支撑计划（2012BAD37B04）；粮食公益性行业科研专项（201313011－1）；河南省科技攻关项目 （）
