| Due to its rich nutrition and unique taste,coarse cereals steamed bread is deeply loved by people.However,the current research on coarse cereals steamed bread is not deep enough.As the basic means of research and development of steamed bread,the laboratory production and quality evaluation methods of coarse cereals steamed bread have not been established,which greatly hinders the research and development,quality control and improvement of coarse cereals steamed bread.Therefore,in this study,buckwheat flour,quinoa flour and whole wheat flour were used as raw materials,which were added to wheat flour in different proportions to measure their physical and chemical indicators and dough rheological properties,and the production and quality evaluation of three kinds of steamed bread were carried out,aiming to obtain the laboratory production method and sensory evaluation method of miscellaneous grain steamed bread.Using the method of binary comparison decision in fuzzy mathematics,combined with expert consultation,the preferred indexes of coarse grain steamed bread were : specific volume,surface structure,color,internal structure,elasticity,viscosity,chewiness and taste.The weighted statistical method was used to determine the weight value of each index according to the characteristics of whole wheat steamed bread,buckwheat steamed bread and quinoa steamed bread.Then,using the quantitative description analysis method,combined with the existing scholars ’ research results and pre-experiments,each index is graded and each grade is described in detail,and the sensory evaluation method of coarse grain steamed bread is obtained.The total score of comprehensive evaluation was 100 points,including 20 points for steamed bread taste,15 points for specific volume of 2.0 m L/g,15 points for internal structure,10 points for surface color,surface structure,elasticity,viscosity and chewiness.Buckwheat flour was added to wheat flour according to 10%,20%,30%,40% and quinoa flour according to 10%,20%,30% and 100% of whole wheat flour.The physical and chemical indexes and rheological properties of dough were determined.The single factor experiment and orthogonal experiment were carried out on the four factors of grain powder addition,yeast addition,water addition and baking powder addition,and the quality was evaluated.The results showed that when the addition amount of coarse cereals powder was higher than 30%,the quality of coarse cereals steamed bread was poor and the sensory score was low.Therefore,the addition amount of coarse cereals powder should not exceed 30 %when making coarse cereals steamed bread.When the addition amount was 20%,the quality of the steamed bread was better and the specific volume was higher.Therefore,the addition amount of coarse cereals powder was 20% for formula research,and the optimal formula for making coarse cereals steamed bread in the laboratory was as follows : the addition amount of coarse cereals powder was 20%,the addition amount of yeast was 0.8%,the addition amount of water was 82% of the Farinograph Water Absorption,and the addition amount of baking powder was 1.0%.The production process of three kinds of steamed bread was studied.The single factor experiment was carried out on the mixing time,pressing times,proofing time and steaming time,and the quality evaluation was carried out.The best process for making coarse grain steamed bread in the laboratory was as follows : the best mixing time of the needle mixing machine was 90 s,the pressing machine was used to press the tablets three times at 5 mm gap,and then the tablets were pressed 10 times at 3 mm gap,the proofing time was 50 min(proofing temperature 35±2℃,proofing relative humidity 80±2%),and the steaming time was 20 min.The quality of the steamed bread was better.Using the above process formula and process to verify,the steamed bread quality is better and stable. |
