预制调理红糖馒头加工工艺优化

Optimization of processing technology of pre prepared brown sugar steamed bread

以质构特性和感官评分为评价指标,研究酵母添加量、水添加量、和面时间和发酵时间对馒头品质的影响。在单因素试验的基础上,采用Box-Behnken响应面法确定预制调理红糖馒头的最佳工艺条件。结果表明:红糖馒头最佳的工艺条件为以面粉100g为基准,酵母添加量0.8%、水添加量48%、和面时间26 min和发酵时间92 min。在此条件下,预制调理红糖馒头具有良好的感官评分,为82.22。

The effects of yeast addition,water addition,dough mixing time and fermentation time on the quality of steamed bread were studied using texture characteristics and sensory score as evaluation indexes.On the basis of single factor test,box-Behnken response surface method was used to determine the optimum technological conditions for preconditioning brown sugar steamed bread.The results showed that the optimal technological conditions were as follows:based on 100 g of flour,yeast addition 0.8%,wateraddition 48%,dough mixing time 26 min and fermentation time 92 min.Under these conditions,prepared brown sugar steamed bread had a good sensory score of 82.22.