Influence Mechanism And Processing Engineering Research For Buckwheat Bread Quality Factor

In this paper, by using the powder meter and the stretchmeter, we firstly do search for rheology characteristic of different main raw material allocated proportion paste which manufactures the buckwheat bread. Then do search for therheology characteristic of different adding of some chemical additives to paste. Simultaneously based on the obtained experiment data and analysis, it has provided the reference for the buckwheat bread formula and the craft technology。We has conducting the research for the buckwheat bread formula, we take buckwheat flour and the wheat flour as the main material, and add some chemical additives. First carry on the single factor experiment, then do two times of orthogonals experiment. Inspecte the influence from the different material allocated proportionas and the chemical additive on the buckwheat bread quality which include specific volume, degree of hardness, the moisture content, high and diameter rate and the sense quality. At the same time based on the obtained tentative data, we make the corresponding mathematics statistical model, after the analysis, we determine the best formula of buckwheat bread, it is wheat glutcn recruitment 2.23%, water 61.8%, CMC -Na0.91%, SSL0.3%, xylitol 5%, salt 1%, Sucrose 2%, egg 8% and butter 6%。Based on the best formula foundation, we do the research for the craft technology parameter of buckwheat bread. In the experiment, we first take the single factor experiment, then do the orthogonal experiment. Inspects various factors influence to the bread degree of hardness, the specific volume, high and diameter rate and the sense quality. After the analysis, we find that the best craft technology time is 8min, the yeast recruitment is 1%, fermentation time is 1.5h and awakes time is 60min。Finally research is guarantees the nature time of the buckwheat bread, in the experiment, we periodically test the buckwheat bread degree of hardness and the moisture content, and union the sense quality to evaluate the bread。The guarantees the nature time is found to be 7days under the normal temperature. The quality standard of product has been drewn up also。In the domestic same kind research, all-directions system research on the buckwheat bread has been done in this paper。...