Study On Effects Of Processing Technology On Steamed Bread Quality

Steamed bread is a staple food in China with thousands of years of history,and it plays an important role in China's diet structure with its economic benefits and simple process. It can provide more than 30 kinds of essential nutrients besides energy providing. This paper mainly studies the effect of processing technology on steamed bread quality, which provides a guiding significance for the production of steamed bread and the life of people.The results were showed as following:During the process of steamed bread making, with the extension of the mixing time, the maximum resistance of the dough achieves a minimum value at 10 min stirring time then increased, and the extensibility shows the opposite pattern. The best mixing time is 10 min according to Aw, absorbance and the retrogradation enthalpy value.With the increase of proofing time, the volume and quality of steamed bread showed certain regularity, and the best proofing time is 60min; besides, the time of proofing is important for aging on steamed bread, and the best is 60min.With the extension of storage, the hardness of steamed bread gradually increased,springiness and resilience decreased, the different storage temperature provide different rate of quality deteriorate, 4?is highest and the 25 ? is minimum. The aging rate of steamed bread with the storage is 4?>15?>25?, and the results have validated by SEM.With the extension of storage ,the hardness of steamed bread gradually increased,springiness and resilience decreased, the different water content provide different rate of quality deteriorate, 42% water content has the best quality and the 32.5% is minimum. The aging rate of steamed bread with the storage is 42%>36%>32.5%, and the results have validated by SEM.With the extension of storage time, the re-steaming time of steamed bread gradually increased, and the quality of steamed bread was decreased. The MAP is better than no packaing according to the quality and degree of paste; with the extension of re steaming time, the quality of steamed bread is deteriorate.With the extension of storage time,there are different quality of steamed bread with different heating methods, Compared with traditional re-steaming, microwave heating is fester but the quality is poor. The time of traditional re-steaming is more than microwave heating.Through the evaluation of aging and quality of the grains steamed bread, the optimum amount of potato powder is 8%, and the tremella powder is 4%.