馒头生产中的面糊发酵工艺优化

Optimization of liquid sourdough fermentation technology of steamed bread production

以面糊作为馒头生产的风味发酵剂,通过单因素实验和正交实验,得到面糊最佳发酵工艺。实验结果表明:影响面糊发酵条件的主次顺序为:酵母添加量>面水比>发酵温度>发酵时间;面糊发酵最佳工艺为面水比0.5、酵母添加量0.7%、发酵时间24 h、发酵温度33℃。

This article take the liquid sourdough as flavor leaven in steamed bread production. By the method of single factor test and orthogonal experiments, the liquid sourdough fermentation process technology was obtain. The experimental results show that the primary and secondary order of liquid sourdough fermentation conditions was the amount of yeast addproportion of flour and waterfermentation temperaturefermentation time. The optimal prescription was as follow： the flour to water ratio 0.5, the amount of yeast to add 0.7%, fermentation time of 24 hours, the fermentation temperature of 33 ℃.