燕麦大豆复合馒头的研究

Study on the steamed bread with oats flour and soybean flour

通过单因素试验和正交试验研究燕麦大豆粉馒头的配方和制作工艺。结果表明,在大豆粉8 g、燕麦8 g、小麦粉84 g、加水量60mL、发酵温度38℃、发酵时间70 min的条件下生产出的燕麦大豆粉馒头品质最佳,风味口感最优。

Through single factor and orthogonal experiment, the formula of steamed breads with oat flour and soybean and optimal production processes were studied. The results showed that under the conditions of soybean flour 8 g, oats flour 8 g, wheat flour 84%, add water 60 m L, fermentation temperature 38 ℃ and fermentation time 70 min. the quality and flavor of steamed bread was the best.