北方馒头

利用正交试验设计及模糊综合评价等方法对北方馒头的速冻生产工艺进行研究。

The quick-frozen production technology of Chinese northern steamed bread was investigated by orthogonal array design and fuzzy comprehensive evaluation .

本实验选取4种不同区域具有代表性的小麦（两种适宜制作北方馒头、两种适宜制作南方馒头）进行发芽培养。

This experiment selected representative wheats from four different regions ( two of them are suitable for making northern steamed bread , other two of them are suitable for making the southern steamed bread ) for germination .

选取6种市场上较优质的商业生产基础粉，其中3种中筋小麦粉适宜制作北方馒头，3种低筋小麦粉适宜制作南方馒头。

Six kinds of relatively high quality commercial production basic flour are selected , three of them are medium gluten wheat flour which is suitable for making northern steamed bread and other three of them are low gluten wheat flour which is suitable for making the southern steamed bread .

HMW-GS与北方手工馒头加工品质关系的研究

Relationship between HMW-GS and Making Quality of Northern Style Hand-made Steamed Bread

适合北方优质馒头所需馒头专用粉的品质指标为：湿面筋含量28%～33%，稳定时间3～7min，蠕变值>1000mm3/g，SDS沉降值>30mL。

The quality index of wheat flour suitable for northern-style steamed bread were as follows : wet gluten content 28 ~ 33 % , stability time 3 ~ 7 min , creep value > 1000 mm 3 / g , and sedimentation value > 30mL .

中国北方主食馒头粉质量评价新方法研究

Study on the new quality evaluation of flour for making Chinese northern steamed bread

中国北方的馒头没有馅儿，但是有一股淡淡的清香，而南方的馒头通常都加有白糖。

Steamed buns in North China are usually of mild savor and without stuffing , while those in South China are usually added with sugar .

而在北方，人们对馒头和肉馅饺子比较偏爱。

In the north , steamed-wheat bread ( man tou ) and small meat dumplings were the preferred food .