蒸烤馒头生产工艺的研究

A laboratory processing procedure and quality evaluation system for bread steaming and baking

通过二次发酵法研究蒸烤馒头的生产工艺。分别进行了醒发时间、轧面次数、蒸烤时间及温度、和面时间、面团pH值5个因素对蒸烤馒头品质影响的单因素实验。实验结果表明:影响蒸烤馒头品质的因素依次为蒸烤时间及温度>轧面次数>醒发时间>和面时间>面团pH,最佳工艺条件组合为醒发时间60min、轧面次数20次、蒸烤温度及时间180℃(25min)、和面时间20min、面团pH值6.46。

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 L9 （ 3^4 ） 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 time 〉 ferment 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.