The Study of Optimizating Production Technology of Steaming and Baking Bread Using Response Surface Method

Using two-time-fermentation technology to produce steaming and baking bread utilizing response surface method to study the the time of stir,the times of rolling,the time of ferment of dough,steamed and baked temperature.The analysis result through the response surface method of the fermenting time,kneading time,steamed and baked temperature and time demonstrated that factors affecting the quality of steamed and baked bread is:steamed and baked temperature and timefermenting timekneading time,and that the optimal extraction condition was:fermenting time 60 min,kneading time 25 time,steamed and baked time 25 min,steamed and baked temperature 180 ℃(25 min),mix-time 20 min,pH value 6.46.