Optimization of Processing Technology of Sporisorium Reilianum and Wheat Compound Steamed Bread
In order to increase the variety of coarse grain steamed bread and improve dietary therapy value of sporisorium reilianum,a steamed bread rich in selenium with unique flavor is developed.With specific volume as the main reference index,combined with sensory evaluation,through single factor and orthogonal experi-ments,the effects of addition of sporisorium reilianum,yeast,fermentation time,and proofing time on the quality of steamed bread were studied to determine the best technological conditions of sporisorium reilianum and wheat steamed bread.The results showed that with 200 g sporisorium reilianum and wheat composite flour as the benchmark,the optimum processing condition of sporisorium reilianum steamed bread was as follows:20％addition of sporisorium reilianum,1.00％addition of yeast,fermentation time of 60 min,and proofing time of 15 min.Under these conditions,sporisorium reilianum steamed bread had good quality,rich sporisorium reilia-num flavor,and high nutritional value.
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