Preparation of laboratorial north steamed bread and method for evaluating quality

A quality evaluation and laboratory technology, applied in pre-baked dough processing and other directions, can solve the problem of not taking into account the different sensitivity of different gluten flours to changes in water content, and achieve the effect of high standardization and improved accuracy.

Inactive Publication Date: 2006-07-05
CROP BREEDING & CULTIVATING INST CHINESE ACAD OF AGRI SCI
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AI Technical Summary

Problems solved by technology

The above standard does not take into account the different sensitivities of different gluten flours to changes in the amount of water added

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1, Determination of the appropriate amount of water added in the laboratory northern steamed bread production method

[0028] 1. Test material:

[0029] Six wheat samples with different gluten strength were selected from Gaocheng 8901, Zhengmai 9023, Zhongyou 9507, Ningchun 4, Jing 411 and Jingdong 8 from northern provinces such as Hebei, Henan, Ningxia and Beijing.

[0030] 2. Test method and result analysis

[0031] 1) Classification of flour: Classify the flour to be tested with reference to the parameters of the farinograph and extensometer, and the stability time is greater than 10min and the tensile area is greater than 100cm 2 The samples of Gaocheng 8901 and Zhengmai 9023 are defined as strong gluten wheat, the stability time is less than 2.5min and the tensile area is less than 60cm 2 The Beijing 411 and Jingdong 8 are designated as weak gluten wheat, the stability time is between 2.5-10min and the tensile area is between 60-100cm 2 Among them, Zhong...

Embodiment 2

[0037] Example 2, Determination of the method for making northern steamed bread in the laboratory and its quality evaluation method

[0038] First, according to the evaluation method of the international standard GB / T17320-1998, a scoring team composed of 5 people evaluated the color (10 points), elasticity (10 points), toughness (10 points) and stickiness (10 points) of the steamed buns made in step 1. Sensory evaluation, then use the TA-XT2i texture analyzer (UK Stable Micro System company) P / 35 pressure plate probe to run the compression mode measurement and calculate the compression relaxation (Stress Relaxation, SR, 35 points) value, repeat 2 times, Finally, the color of the steamed bread (surface and internal color) was measured with a Minolta CR310 colorimeter.

[0039] The results of the sensory evaluation were correlated with the results of the texture analyzer and the colorimeter. The analysis results showed that the score of SR was significantly or extremely signifi...

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PUM

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Abstract

A technology for preparing the steamed bread and evaluating its quality in laboratory includes such steps as proportionally mixing flour, yeast suspension and water, where the ratio of water is determined by the gluten level of flour, fermenting, rolling, shaping, ageing, steaming, and evaluating the quality of steamed bread.

Description

technical field [0001] The invention relates to a production and evaluation method of steamed buns, in particular to a production and quality evaluation method of northern steamed buns in a laboratory. Background technique [0002] Steamed buns are one of the main pasta foods in my country, and about 40% of wheat is used to make steamed buns, and the ratio is even higher in northern regions. Steamed buns are usually divided into two types: northern steamed buns and southern steamed buns. The appearance, texture, formula and processing methods of the two are different, and the requirements for flour quality are also quite different. [0003] Generally speaking, northern steamed buns are required to be white in color, smooth in surface, large in size, fine and uniform in structure, elastic in texture, strong in bite and tough, refreshing and non-sticky. Although the existing studies have preliminarily identified the wheat quality traits that affect the quality of steamed brea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/02
Inventor 何中虎张艳陈东升
Owner CROP BREEDING & CULTIVATING INST CHINESE ACAD OF AGRI SCI
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