The Changes Of Dough Gas-Holding In Bread Production Process

In the production process of the steamed bread, rheological properties of dough is a key factoraffecting production of steamed bread, the production technological parameter is important to protectthe quality of steamed bread. The holding-gas of dough is not only an index that affect thequality of steamed bread, but also an important aspect that reflects the dough’s ability to keepthe yeast fermentation gases in the proofing process. In this paper, we discussed the relevanceof the made-self alveograph and NG-type consistmeter alveograph. Using the singlefactor experiments is to study the rheological properties of dough and the quality ofsteamed bread in different process conditions. By changing the process conditions of thedough, we can determine the holding-gas of dough and the corresponding quality ofsteamed bread in different process conditions, and then study and analyze the doughholding-gas on the quality of steamed bread. The results are as follows：It is an obvious notable linear correlation between made-self alveograph andNG-type consistmeter alveograph by analyzing the data obtained from the experiments ofthe high gluten flour, the middle gluten flour and the low gluten flour.Rheological properties of dough are different under different process conditions,especially the holding-gas of dough. The pressure holding-gas, the height of holding-gasand the time of holding-gas of dough are constantly changing; the quality of the steamedbread is changing with the changing of the holding-gas of dough. Obtained from singlefactor experiments: in the mixing phase of the dough, with the increase of the mount ofthe adding water, the dough’s holding-gas pressure t showed a declining trend, and it’s thesame with the mixing time and water temperature.The holding-gas height and holding-gastime of dough increase at first and then show downward trend, with the numerical of therolling times and rolling ratio increase, the holding-gas pressure of dough show adecreased trend firstly and then an upward swing, the holding-gas height and holding-gastime of dough are upward at first and then a downward trend, while the holding-gasheight and holding-gas time is just the opposite, there is no significant effect in yeast amountof dough to hold gas changes. In the fermenting stage, holding-gas of dough changes with the setting digital of the three factors---ferment time, ferment temperature and fermenthumidity of dough increase. The holding-gas pressure, holding-gas height andholding-gas time of dough show a declining trend. And at the steaming stage, the internaltemperature of the dough continued to rise with the increase of steaming time, it started tounchange at12minutes later. In the same steaming time, with the steaming capacityfactor and steaming pressure increased, the internal temperature of dough is to rise.Under the conditions--the adding of water in46%, mixing dough time for15minutes, adding water of temperature was36°C, adding0.8%yeast, the rolling times for25, rolling ratio of25%, the fermenting time for35min, fermenting temperature for38°C,fermenting humidity of80%and steaming time for25min---The quality of steamedbread such as, specific volume, hardness, whiteness and structure of uniformity is perfect.The characteristics of the dough in the mixing stage affect the holding-gas of doughat the fermentation phase, holding-gas is too large or too small that it is not conducive toform of honeycomb structure of dough, and steamed bread will be appeared to collapseand shrink.