冷冻面团馒头研究进展

基金项目:

国家自然科学基金(31660459)

广东省自然科学基金(2018A0303130275)

佛山市科技局项目(2016GA10155)。

详细信息

Research Progress of Frozen Dough Steamed Bread

1. College of Food Science and Engineering, Foshan University, Foshan 528231, China;
2. Guangzhou Eastroc Food and Beverage Co., Ltd., Guangzhou 511330, China

摘要: 冷冻面团是通过速冻、冷藏方式对面团进行贮藏、运输处理的一种面团,这种冷冻面团推动了我国馒头、包子等中式面食制品快速发展,具有一定的发展潜力。本文介绍了冷冻面团馒头的生产工艺,总结了冷冻面团馒头品质的影响因素,探讨了目前我国改良剂对冷冻面团品质的改良效果,为提高冷冻面团馒头品质提供参考依据。
- 冷冻面团技术 /
- 冷冻面团馒头 /
- 品质 /
- 改良
Abstract: Frozen dough is a kind of dough which is stored and transported by quick-freezing and cold storage, it has promoted the rapid development of Chinese pasta products such as steamed bread and steamed stuffed buns. It has certain development potential. In this paper, the research progress of frozen dough steamed bread was reviewed. Firstly, the production technology of frozen dough steamed bread was introduced. Secondly, the factors affecting the quality of frozen dough steamed bread was summarized. Thirdly, the improvement effect of improved additives on the quality of frozen dough in China was explored. This paper provides a reference for improving the quality of frozen dough steamed bread.
- frozen dough technology /
- frozen dough steamed bread /
- quality /
- improvement