2007•Food and MachineryRequires access
A laboratory processing procedure and quality evaluation system for bread steaming and baking
Yuan Dai
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Abstract
The two-time-fermentation was applied to produce bread. Factors affecting the quality of steamed and baked bread,are the ferment time, kneading time, steaming and baking temperature and time .The analysis result Through the of L_9(34)design of orthogonal experiment of the ferment time, kneading time, steaming and baking temperature and time demonstrated that factors affecting the quality of steamed and baked bread is:steaming and baking temperature and timeferment time kneading time,and that the optimal extraction condition was:ferment time 60 min,kneading time 25 time,steaming and baking time 25 min,steaming and baking temperature 180 ℃(25 min),Mix-time 20 min,pH value 6.46.