Aiming to improve the quality of the frozen steamed bread dough,the key process parameters such as the amount of water,yeast and thawing time for frozen dough were studied.The technology had great effect on the sensory and texture quality including specific volume,expansion ratio,hardness and chewiness.The results indicated the addition of yeast was 1.0%,water was 50mL,using one time fermentation and mixing dough in 5min.Then dough was frozen for 35min at-40℃,and stored in a refrigerator at-20℃ for 7 days.The thawing time was 60min,when the humidity was at 75% and the temperature was at 30℃.In this case,steamed bread was attained with the best texture and sensory quality.
frozen doughsteamed breadthe amount of waterthe amount of yeastthawing time
国家科技期刊平台
NSTL
维普
万方数据
