Abstract:

Through the single factor experiment of complex bacteria fermenting steamed bread， Select the best yeast powder for 0.1~0.2g, lactobacillus powder for 0.05~0.15g, the best proofing temperature for 28~32℃. Effects of the amount of yeast powder,the amount of lactobacillus powder and proofing temperature on the sensory quality of steamed bread use three factors and three levels orthogonal experiment.The research results show that Y-3 for 0.15g,L-25 for 0.1g and proofing temperature for 32℃ being the optimum process.The texture analysis verify the condition of steamed bread to achieve the best parameters.