小米老面馒头发酵工艺优化

Optimization of fermentation technology of millet sourdough steamed bread

以小米粉、小麦粉为原料,采用老面作为发酵剂进行发酵,制作小米老面馒头。在单因素试验基础上,以综合品质指数为指标,采用响应面法优化小米老面馒头的发酵工艺。结果表明:最佳发酵工艺为以小米粉和小麦粉混合粉质量为基准,老面添加量46%、发酵温度32℃、发酵时间79 min,在此条件下制得的小米老面馒头综合品质指数可达81.78。相关性分析表明,馒头的综合品质指数与黏附性呈显著正相关关系。馒头的挥发性物质检测结果表明,小米老面馒头的风味物质较小米酵母馒头更丰富。

Using millet flour and wheat flour as raw materials and using sourdough as starter culture to ferment,millet sourdough steamed bread were made.On the basis of single factor experiment,the re-sponse surface method was used to optimize the fermentation process of millet sourdough steamed bread u-sing comprehensive quality index as indicator.The results showed that the optimal fermentation process was based on the mass of mixed flour of millet flour and wheat flour,amount of sourdough 46%,fermen-tation temperature 32 C,and fermentation time 79 min.Under these conditions,the comprehensive quality index of millet sourdough steamed bread could reach 81.78.Correlation analysis showed that there was a significant positive correlation between the comprehensive quality index of steamed bread and its adhesion.The results of volatile substances detection of steamed bread showed that the flavor sub-stances of millet sourdough steamed bread were richer than that of millet yeast steamed bread.