The Studies On Laboratory Making Method And Sensory Evluation System Of Southern Steamed Bread

This research selected nine different types of wheat flours which have different uses from all over the country. We measured physicochemical properties of the flours and dough rheological properties by using Farinograph and Mixograph. After that, we made southern steamed bread with the flours. By the method of fuzzy two-element comparing sequencing and the way of special expert investigation, we summarized the order of southern-steamed bread's (SSB) sensory quality parameters. At the same time, we got the score of each parameter. The conclusion is made for evaluation of parameters from the experimental results. The optimum formula and prisessing conditions were obtained after experiments.According to the method of fuzzy two-element comparing sequencing and the way of special experts investigation, we got the SSB's sensory quality parameters which were skin smoothness, whiteness, flavor, structure, smelling, elasticity, stickiness and shape. The SSB'S secsory quality evaluation system was established.Based on the results of orthogonal experiment of SSB's formula, we have got the optimum formula for making SSB in lab, which included 100g flour, 18g sugar, 1g instant dry yeast, 2g shortening, 1.5g baking powder, and water (83%×FWA-farinograph water absorption).For the optimum fermention conditions for SSB, a series of orthogonal experiment were conducted. As a result, the optimal fermention conditions were 50min, 34±1℃, and 80%±2% rh. The fermention time was most important on steamed bread quality, and should be controlled strictly.A series of experimental tests were conducted to obtain the optimum processing conditions for making SSB in lab. Different types of wheat flours showed different mixing time requirements. The optimal mixing time was MPT (mixograph peak time) -0.5min for the weak flour, between MPT-0.5min and MPT for the medium flour, and MPT+0.5min for the strong flour, respectively.The experimental results showed that the dough rolling should be fifteen to seventeen times on the condition of using the family noodles machine. With the HL-110 sheeting machine, thirteen times of dough rolling were required at the roller gap of 5mm and two to four times at the gap of 3mm. The steaming time usually requires fifteen minutes.