Effects Of Dough Fermentation Process Control On Properties Of Steamed Bread

Based on the analysis of current situation on the quality of steamed bread, steamed bread process were compared and found: the dough of steamed bread production is the most key link in the great influence, on the quality of steamed bread. This paper separately from the quality of flour, yeast viability and adding amount, water, materials, fermentation temperature and humidity on dough fermentation process were investigated, the conclusions are as follows:1.Different yeast adding quantity of 36h gas production and added yeast basically is, add more traffic, 36h gas production more. Volume of dough increase first and then decrease, late fermentation stage minimum. Dough fermentation in 36h pH value in the process of overall decline. Long time dough pH decreases greatly.2. The whole process of fermentation of water activity in a wave shape change. The final moisture content remained basically unchanged.3. The fermentation process is a variation of reducing sugar. At the initial stage of fermentation, the reducing sugar decreased linearly, yeast addition quantity increasing, reducing sugar decreased more quickly. A certain period of time, reducing sugar, will have a certain degree of fluctuation. Different added yeast, vitamin B6 changes slightly different. The added yeast for 0.3% and 0.5% of the dough in vitamin B6 growth is rapidder, but decreased faster. The added yeast for 0.08% and 0.16% of the dough in vitamin B6 changes have been more gentle.4.36h dough in the various proteins exhibit fluctuations, different added yeast dough protein content increase, reduce time varies, and is related to many factors, the need for further research and discussion.5. Fermentation, yeast add less yeast number more, certain period, yeast population fluctuated over time, but the little fluctuation. Beginning of fermentation, yeast is added more quantity, lactic acid bacteria growth faster. Different yeast adding quantity fluctuation degree. Acetic acid bacteria at the start of the fermentation when growth is rapidder, along with the fermentation process, it will fall and decline of more. A certain period of time, the number of acetic acid bacteria have increased but little fluctuation. Classics of coli group rapid identification method, determination of dough fermentation of coliform did not exceed the national standard ( < 30 ).6.Steamed before and after steaming pH value fluctuated over time. After steaming steamed bread dough in the microbial basically tends to zero. Steamed bun is kept under aseptic condition, the deterioration is the result of steamed bread itself contains high moisture and good nutrition, in after steaming due to cooling in air, packaging, transport and other aspects caused by microbial contamination.7.0.08% added yeast dough with the prolonging of the fermentation time, the final score was the highest of steamed bread. Added 0.16% steamed bread score along with the fermentation time and different fluctuated over time. For the 0.3% added yeast, bread the final total score difference is not particularly large, each individual score, especially the structure of difference, other individual difference. Adding 0.5% steamed bread yeast, the total score is not much different, but each individual has bigger difference. Like appearance, structure and specific volume. 20min fermentation, yeast is added by 0.5% steamed bread's highest score of 30min, 1H, 2h, fermentation, yeast is added by 0.16% steamed bread gets the highest score. Fermentation of 4h, 8h, 12h, yeast addition is 0.3%, the highest score of steamed bread. Fermentation of 24h, 36h, the 0.08% highest scoring added yeast. The 20min 0.5% added yeast fermentation of steamed bread's best in appearance. Fermentation of 30min, 1H, 2h, 4H to 0.16% for the best. Fermentation of 8h, 12h to 0.3% for the best. Fermentation of 24h, 36h to 0.08% for the best. The internal structure of steamed bread fermentation began in 0.5% yeast adding quantity of large gas production and uniform, so the score was higher. Along with the fermentation process, with 0.16% added yeast for high ( 30min, 1H, 2h fermentation ). Then the 0.3% ( 4h, 8h fermentation ), finally is 0.08% ( 12h, 24h, 36h fermentation ). The whole process of fermentation with yeast added more dough steamed out of the bread volume larger.