Effect Of Qiang Mian On The Quality Of Steamed Bread

QiangMian steamed bread is traditional northern features steamed bread, its unique tastechewy, rich internal level, aromatic scent is loved by people. QiangMian steamed breadmaking process on the influence of the quality characteristics was disscussed in this paper,basic indicators, storage quality of change under the condition of room temperature and4℃refrigerated, in vitro starch and proteins digestion and the microstructure by using SEM andmoisture distribution by using NMR and the crystallinity of starch and grain type change byusing X-diffraction were studied to explore qiangmian mechanism of steamed bread tasteunique, chewy, the main results were as following.①At the conditions of6h-dough fermentation, fermentation temperature38℃andrelative humidity85%, the single factor experiment results the best processing technology forQiangMian steamed bread: qiangmian amount18%-20%, water quantity3%, and the mixingtime15-20min, rubbing pressure qiangmian quantity9%, the rubbing number20-25times,rolling ratio4:1, proofing time35min, proofing temperature30℃,proofing85%humidity.Orthogonal experiment results the optimum process for QiangMian steamed bread:water quantity3%, qiangmian quantity18%, and rubbing time20min,rolling ratio4:1, kneadqiangmian quantity9%,pressuring number25times,proofing time35min, proofingtemperature35℃, proofing humidity85%.②Exploring QiangMian steamed bread basic index,we found that hardness andchewiness of Qiang Mian steamed bread increases with qiangmian quantity, viscoelasticchanging is not significantly, the specific volume of QiangMian steamed bread is slightlysmaller than ordinary steamed bread, the specific volume with the increment of QiangMianshowed a trend of decline, sensory score of QiangMian20%steamed bread is higher thanordinary steamed bread.③At room temperature and4℃storage,the hardness of QiangMian steamed bread andordinary steamed bread fermentation sharp rise with the increase of storage time finally reach-ed a stable value, the hardness of QiangMian steamed bread change speed rate gradually decr-eased.the whiteness of QiangMian of steamed bread is higher than ordinary steamed bread,the whiteness values fell slightly with the extension of storage time, but the decline is lesser,Qiang Mian steamed bread has a longer shelf life at room temperature and cold storage.④QiangMian steamed bread in vitro digestion experiment concluded that QiangMian steamed bread and ordinary steamed bread in vitro of starch and protein digestibility is basicthe same, qiangmian does not affect the digestion of steamed bread.⑤Using SEM to explore QiangMian steamed bread microstructure,it was found thatQiangMian steamed bread dough internal structure is more dense, starch particles uniformlydistributed in the formation of the gluten network, QiangMian steamed bread has small holesand uniform microstructure.⑥Using nuclear magnetic resonance (NMR) to explore QiangMian steamed bread waterdistribution,it was found that QiangMian steamed bread dough and protein binding weak thatpart of the water to more freedom of that part of the water shift, QiangMian steamed bread inwater in water mobility worse than ordinary steamed bread.⑦Using X-diffraction to explore QiangMian steamed bread crystals patterns, it wasfound that QiangMian can’t change dough powder crystal type, but has a higher degree ofcrystallinity of QiangMian steamed bread than ordinary steamed bread, QiangMian steamedbread and ordinary steamed bread have a amylose presents-lipid peaks, the starch are fullygelatinized.