冷冻面团在馒头加工中的应用

摘 要：在我国北方地区居民的日常饮食结构中，馒头是人们的日常主食。随着人们生活水平的逐渐提升，对面食质量要求标准也随之升高。本文对冷冻面团简述，并对冷冻面团技术应用过程存在的影响因素进行了简要分析，探讨了冷冻面团在馒头加工中的应用进展。

关键词：冷冻面团;馒头加工;应用;品质改良

Application of Frozen Dough in Steamed Bread Processing

GUO Haiyun1， ZHOU Tao2， LI Yandong3*， LIU Songyan4， WANG Chengxiang1， HAN Xue1

（1.Hebei Tongfu Health Industry Co.， Ltd.， Shijiazhuang 050000， China; 2.Hebei University of Science and Technology， Shijiazhuang 050000， China; 3.Hebei Veterinary Medicine and Feed Work Station， Shijiazhuang 050000， China; 4.Shijiazhuang Animal Products and Veterinary Medicine Feed Quality Inspection Center， Shijiazhuang 050000， China）

Abstract： Among the daily dietary structure of the broad masses of society in China， especially in northern China， steamed bread has become people’s daily staple food. With the gradual improvement of people’s living standards， the quality requirements and standards of pasta are also increasing. In this paper， frozen dough is briefly introduced， and the influencing factors in the application of frozen dough technology are briefly analyzed， and the application progress of frozen dough in steamed bread processing is discussed.

Keywords： frozen dough; steamed bread processing; application; quality improvement

馒头是我国北方地区的传统主食，但由于其保质时间有限，难以实现商业化经营。（剩余3731字）