The ratio of height to diameter,pH value,reducing sugar,moisture,weight,lactobacillus,microzyme are primary physicochemical and microbial index during the process of steamed bread.

• 高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。