The Studies On The Whitness Of Steamed Bread

This article researches on the influence of the dough manufacturing process, and by addingdifferent additives, changing the steamed process, storage vacuum, storage temperature andthe humidity to influence the whiteness and other quality of steamed bread. Then sorting theinfluencing factors by the response surface or the thogonal experimental design. The mainconclusions of this paper are as follows:Water added, the time of dough making and the press number all have influence on thewhiteness of steamed bread. They influence on steamed bread whiteness as follows: doughmaking time> press number> Water added. Finally the conclusion is that the optimumprocess: water added:48.17%, dough making time:20.00min, dough pressure times:35times. The whiteness degree of steamed bread can reach50.50.Vitamin C, sodium carbonate and common salt-these3kinds of addition have certainenhanced effect on steamed bread whiteness. The effect on the whiteness of steamed bread asfollows: the vitamin C> sodium carbonate> common salt. The influence of Vitamin C andsodium carbonate on the whiteness of steamed bread reached significant level, but theinfluence of common salt is not significant.In the experiment which making steamed bread with induction cooker along with theincreasing of power, the whiteness of steamed bread first increases and then reduces; with theextension of steaming time, the steamed bread whiteness is after the first decline rise last hasdeclined. The best condition is: steaming power1650W, steaming time30min.When using steamed oven to make steamed bread, we found that the whiteness increaseswhen the steam pressure increases, and with the extension of steamed time the whiteness ofsteamed bread first increases, then decreases. When the steam pressure is0.09MPa andsteaming time reache15mins, the steamed bread gets the bigest whiteness, but at this time dueto the vapor pressure is too big, some serious steam liquefaction led water on the surface ofsteamed bread will act adverse effect on the appearance of steamed bread. The best steamedprocess：steaming power0.07MPa, steamed time18min.The quality trend of the steamed bread in different storage conditions changes different.The whiteness of steamed bread in vacuum degree increases shows ascendant trend,contrasting with other quality, the best stored vacuum degree is0.07MPa; with the rising ofstorage humidity steamed bread whiteness fluctuatly rise. Best for:0.5h stored moisture afterplunge hole in; Steamed bread whiteness with lower temperature fluctuations change. stored test selected five temperature, the temperature effect on steamed bread whiteness reaches thebigest at-10℃and10℃. Contrasting with other qualities of steamed bread, the best storagetemperature is10℃.