玉米馒头工艺研究

The study on craft of Chinese steamed bread of corn powder

对玉米馒头的工艺与品质进行研究,通过正交实验得出玉米粉添加量为30%、加水量为45%、发酵时间为3h、醒发时间为30min时,可以得到品质良好的玉米面馒头。

Study the craft and qualities of Chinese steamed bread carry on this research, from the experiment we know that the corn powder increases to 30% and add the water to 45%, ferment time as 3h,and come to deliver time as 30min, can get the good quality Chinese steamed bread of corn powder.