SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Home > Archive>Volume 25, Issue 6, 2017 >37-39
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Analysis of the factors affecting re-steaming quality of steamed bread
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    Abstract:

    Steamed bread is one of the typical staple foods in the north of our country,and the demand of steamed bread is increasing.After storage by refrigeration or freeze,steamed bread will become hard and taste bad.So consumers need to re-steam the food.Some problems and main preventive measures in the process of re-steam were summarized,which has a certain guiding significance for the production of steamed bread.

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  • Online: November 24,2017
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