Research On Process Optimization And Quality Characteristics Of Pucheng Chuantoumo

Compared to the quality characteristics,including basic physical and chemical indexes,sensory properties,textural properties and microstructure,and types and contents of volatile substances,between special tranditional food Pucheng Chuantoumo and ordinary steamed bread.And established the standard for quality of Pucheng Chuantoumo.On this basis,selecting six different flour from Pucheng to steamed Pucheng Chuantoumo,evaluated and compared with the quality of products that were made by the different flour.Moreover,chose the optimal flour for manufacturing the Pucheng Chuantoumo products.To provide the theoretical reference and basis of standardization and industrialization for Pucheng Chuantoumo manufacture,optimized the main parameters of critical process steps for the tradatinal products by single factor test and orthogonal test analysis method.Main conclusions were as follows:(1)Analysed differences between Pucheng Chuantoumo and ordinary steamed bread by measuring their basic physical and chemical indexes,quality and structure parameters,scanning electron microscopy(SEM),and aroma components.Combined with the quantitative descriptive analysis(QDA)method for sensory analysis.The results showed that Pucheng Chuantoumo obviously differences with ordinary steamed bread.Based on these parameters of tranditional hand-made Pucheng Chuantoumo and refer to the national standard GB/T 21118-2007,established the quality standard for Pucheng Chuantoumo.(2)Investigated the correlation between the quality parameter of flour and the product quality of Pucheng Chuantoumo by analysing the quality for different products made by the six main flour from Pucheng.The result show that Flour of Jianheng has the lowest softening degree(76 FU),extension area was 86.6 cm2,has the highest extension resistance(267.5 BU),the maximum extension resistance was 405.6 BU,the tensile ratio was 1.48,has the highest sensory score of Pucheng Chuantoumo(87.6).Flour of Jianheng has obvious advantages in flour gluten and Pucheng Chuantoumo.It was the suitable flour for the production of Pucheng Chuantoumo.There were obvious correlation among the falling value,the weakening degree,the elongation and the maximum tensile resistance in the flour indexes and sensory evaluationscore,cohesiveness,chewiness and resilience.These four indexes can be used as the main reference factors to select flours of Pucheng Chuantoumo in the industrial process..Pucheng Chuantoumo evaluation score was proportional to height-diameter ratio,elasticity and aroma,respectively.Pucheng Chuantoumo evaluation score is proportional to cohesiveness,chewiness and resilience,respectively.Pucheng Chuantoumo evaluation score in inverse proportion to the hardness.The height diameter ratio,elasticity,aroma,and texture properties(hardness,cohesiveness,chewiness and resilience)were the main facters to evaluate the quality of Pucheng Chuantoumo.(3)Fermentation time(A),sourdough addition(B),secondary-water addition(C)and secondary fermentation time(D)were the main four factors for the processing of Pucheng Chuantoumo.Single actor experiments and ort-hogonal Experiments were used to find out the primary and secondary order of the influence factors of sensory evaluation of Chuantoumo:A > C > B > D.The best process was A2 B3 C3 D1,which was 8h as the optimal fermentation time,60% as the optimal sourdough addition,40 % as the optimal secondary-water addition and 45 min as the optimal secondary fermentation time.There were no significant difference between optimizing Chuantoumo and original manual Chuantoumo in acidity,pH,specific volume,moisture content and sensory scores.For TPA parameters,except the elasticity,cohesion and adhesiveness,there were no significant differences among the rest parameters.Parameters of process optimization can be used as index for making Pucheng Chuantoumo.