Abstract:

In this study, orthogonal experiment was carried on for analyzing effects of yeast dose(0.5%, 0.8% and 1.0%) and fermentation time(30, 40 and 50min) on the quality of Mantou. The result of sensory evaluation shows that sensory score is highest when yeast dose is 0.8% and fermentation time is 40min. It find from texture profile analysis that texture parameters come to culmination under this condition, and this verify the sensory evaluation results. Analysis of variance for results of sensory evaluation shows that neither is apparent. Range analysis taking into account interaction concludes that order of influence is firstly interaction, then fermentation time and last yeast dose. So, it need comprehensive consideration of the effects of yeast dose and fermentation time on the quality of Mantou in the practical production, in order to achieve maximum economic benefits.