蒸烤馒头的柔软度研究
Study on soft degree of baking and steaming bread
分别进行了醒发时间、轧面次数、蒸烤时间及温度、和面时间、面团pH值5个因素对蒸烤馒头品质影响的单因素实验。
Factors affecting the quality of steamed and baked bread , are the ferment time , kneading time , steaming and baking temperature and time .
烤馒头