高粱馒头工艺与品质研究

Investigation on technology and quality of sorghum steamed bread

研究了高粱馒头的工艺及品质,并通过正交试验对工艺进行了优化。结果为:高粱粉添加量20%、加水量53%、发酵时间2.5 h、醒发时间20 min时,可以得到品质良好的高粱馒头。

The technology and quality of sorghum steamed bread are studied. It is optimized by orthogonal experiments. It is proved that the best condition is adding 20% sorghum powder and 53% water, fermenting 2.5 hours and proving 20 minites, which would achieve steamed bread of good quality.