一次发酵法馒头生产工艺研究

Study on the Technics of One-Time-Fermentation-Method Steamed-Bread Making Procession

研究了不同面团pH值、和面时间、轧面次数、醒发时间下的馒头品质,并在Design-expert软件的帮助下做正交实验。

This article mainly study one-time-fermentation-method steamed-bread making procession. The quality of steamed-bread was studied at different pH value, mix time, press time and ferment time. In addition, we got the best steamed-bread making process through doing the intersecting experimentation by the help of design-expert software.