Corn Bread Process Optimization And Quality Characteristics Research

China is the world’s second-largest annual production of corn just after America. The sown area and cultivation of corn is widely. China also the world’s second-largest consumer of corn. Corn is one of the main food of the people in China’s north and southwest mountain and other area. Corn has high nutrition and sanitarian function. However, corn flour lacking of viscoelastic and low processing quality. This makes it restricted in the development of the food processing industry.Therefore, the development of compound corn bread powder has important significance role, which powder is similar to wheat bread. At the same time keeping its original color, flavor and nutritional value. Bread is a kind of baked food which after fermentation. The bread is bear to storage,convenient to eat, easy to digest absorb, high nutritional value and so on. Bread is a kind of convenient grain and oil food. Through the experimental study, the corn flour and modified corn flour as the main raw material. High gluten wheat flour, soy protein as raw material. With butter,sugar, salt, yeast, egg as accessories. By adjusting the ratio, get suitable corn bread powder formula.After fermentation and baking process, preparing corn bread with good quality. Determination and research the quality characteristics of the bread, the main results are as follows:1.Corn bread flour mix process research. Through farinogragh testing, corn bread powder optimum proportion: ordinary corn flour and modified corn flour ratio 6:4, high gluten wheat flour 30%,soybean protein addition 5%.Corn bread powder compound which obtained water absorbing rate is71.4%, the developing time is 9.0min, the stable time is 11.4 min, the degree of softening is 136 BU.2.Corn bread fermentation and baking process research. Through the orthogonal test, the best fermentation temperature of 37℃, humidity 80%, time 1.5h, at this time elastic is 0.839,volume is6.6; the best baking process: surface fire temperature 190℃, bottom fire temperature of 160 ℃,time 20 min,at this time appearance of shear force is 23.1 kg/s, appearance color score is 94. Under this condition, the prepared corn bread has better quality.3.Corn bread quality evaluation research. By texture analyzer, sensory evaluation to evaluate quality of bread. The measure result of corn bread elastic is 0.680, the hardness is 925 g, sensory evaluation90.5 point. At this point corn bread quality is better, close to whole wheat bread quality.