In order to reserch additives with different fineness of impact on the quality of steamed bread mixed in advance, grinding yeast, salt, sugar, emulsifier, and then respectively in 40 mesh, 60 mesh, 80 mesh sieve, collect the spare. After grinding, ctivity of the yeast were be test respectively. The single factor experimental results showed that: Sugar through 80 mesh sieve, specific volume of steamed bread was 2.59, at this time,the color difference value of the steamed bread ΔL was 20.45. Salt over 40 mesh, steamed bread volume and color difference value maximum, 2.51 and 26.49, respectively, and steamed bread volume and chromaticity values and negatively correlated with the size of salt particles. Emulsifier sodium stearoyl lactic acid with the decrease of particles, the steamed bread specific volume showed a trend of decrease, while the color difference value is showed a trend of increase. With ck, after grinding sieving the yeast particles more miscarried spirit ability was lower, and at different times the rate of producing gas also showed a trend of decrease, grinding on yeast body have damage, influential to its vitality. Components in determining the appropriate particle fineness under combined with sensory evaluation, specific volume, color difference index using the orthogonal experiment to determine in the experimental formula of the steamed bread mix several main additives in the fineness of the optimal combination for: yeast without gridding ,sugar over 80 mesh sieve, salt over 40 mesh sieve, sodiumstearoyl-2-lactylate(SSL)over 60 mesh sieve, so that to make the quality of steamed bread is better.
steamed bread mixed in advancefinenessadditivesorthogonal testquality
NETL
NSTL
维普
万方数据
