糙米豆粉馒头制作工艺研究

Research on the Processing Technique of Steamed Bread with Adding Brown Rice and Soybean Flour

探讨在馒头中添加糙米粉和低温脱脂豆粉,研制新型营养主食食品。经试验得到糙米豆粉馒头的最佳配方为:糙米粉20%,低温脱脂豆粉2%,小麦粉78%;最佳工艺条件为:混合粉中活性干酵母添加量1%,加水量48%,发酵温度40℃,发酵时间80min,醒发时间20 min,蒸制时间20 min,取出后自然冷却。在此条件下得到的馒头感官品质最好。

This article explores developing new type nutritional staple food by adding brown rice and defatted soybean flour in seamed bread.After many experiments for steamed bread with adding brown rice and soybean flour,the optimal formula comes out：brown rice20%,defatted soybean flour 2%,wheat flour 78%,the optimal technique is：active dry yeast 1%,water 48%,fermentation temperature40 ℃,fermentation time 80 min,proofing time 20 min,steaming time 20 min,natural cooling after taking out.It turns out the steamed bread＇s flavour and sensory quality is the best with these satisfied conditions.