Abstract:

In order to choose the best technology of adding the corn flour, making steamed bread quality improving, we did an experiment of three factors with three levels. Factor A was for the amount of corn flour, with the levels of 15%, 20%,25%; Factor B was for the fermentation time, with the levels for 2.5, 3.0, 3.5 h; Factor C was for the quantity of water added, with the lever of 50%, 53%, 55%. Orthogonal analysis showed that the influence on sensory evaluation of the steamed bread was A>B>C, this was the amount of corn starch>the fermentation time>the amount of water. So in actual production, we should controlled the amount of corn flour to the best to ensure the quality of steamed bread increased significantly.