中文摘要：

研究微波加热对冷冻馒头温度、水分含量、质构特性等品质特性的影响。结果表明：增大微波功率可以缩短加热时间，对温度变化趋势及质构特性影响较小。直接微波加热时，中火功率更利于水分的保持；馒头表面涂水加热和微波加蒸汽加热延长了加热滞后期，都能减少馒头水分的流失，改善馒头加热后质构特性，尤以微波加蒸汽加热最为理想。因此，冷冻馒头微波加热的最佳条件：采用微波加蒸汽加热方式，高火，加热时lnql20s（质量约8哩馒头）。

英文摘要：

The influence of microwave heating on quality characteristics of frozen steamed breads such as temperature, water content and texture properties was studied. The heating time required was shortened as the microwave power increased with only minor effect on temperature change and texture properties. For direct microwave heating, water content could be better maintained at middle fire power. However, prolonged heating lag phase was observed for other two heating methods, surface wetting followed by microwave heating and microwave steaming, and water loss reduction and improvement of texture properties of steamed breads were also achieved, especially by microwave steaming. Our results showed that the optimum conditions for microwave heating of approximately 80 g of frozen steamed breads were microwave steaming at high fire power for 120 s.