发酵与无发酵工艺生产馒头的技术研究

Technology of Steamed Bread Production by Fermentation or Non-fermentation

对发酵和无发酵工艺生产馒头的工艺技术进行了研究，研究结果表明：采用两种工艺都可以生产出质量合格的馒头，特别是无发酵工艺大大缩短了生产时间，容易生产操作。无发酵工艺生产馒头最适工艺条件为鲜酵母用量１ ％ ，复合添加剂用量０ ．３ ％ ，食用骨粉用量０ ．０５ ％ ，和面时间２５ｍｉｎ 。

The production technology of steamed bread by means of fermentation or non-fermentation has been studied .The result showed that good quality steamed bread was produced using either fermentation or non-fermentation technology.Especially,greatly reduced production time and easy operation were found as the advantages of the non-fermentation technology.The technical parameters of non-fermentation production were optimized as follows:living yeast 1%,compound additives 0.3%,eatable bone meal 0.05% and dough mixing time 25 min.