CN103461816B - Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour - Google Patents
Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour Download PDFInfo
- Publication number
- CN103461816B CN103461816B CN201310328502.2A CN201310328502A CN103461816B CN 103461816 B CN103461816 B CN 103461816B CN 201310328502 A CN201310328502 A CN 201310328502A CN 103461816 B CN103461816 B CN 103461816B
- Authority
- CN
- China
- Prior art keywords
- steamed bun
- measured
- points
- flour
- divided
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a preparation of steamed buns by a fermentation method, and evaluation methods for qualities of the steamed buns and flour. A method for preparing the steamed buns comprises the steps of 1) adding 50 mL of a yeast suspension with a mass concentration of yeast being 5-10% in per 200 g of flour, and then adding water until water absorption of the flour is 65%-80%; 2) fermenting obtained dough for 60 min under a condition with a temperature of 37 DEG C and a relative humidity of 80%, loading the fermented dough on a doughsheeter to roll the dough, kneading the dough round by hands, shaping the dough, fermenting the shaped dough for 15 min under a condition with a temperature of 40 DEG C and a relative humidity of 85%, steaming the dough for 20 min with a big fire, taking the steamed dough out, and cooling for 1 h at a room temperature. On the basis, the evaluation methods for the qualities of the steamed buns and the flour are obtained by grading specific volume, shape, outer color and palatability of the steamed buns. The evaluation methods are few in indexes, strong in practicability and good in repeatability, and have important practice guiding significance for controlling the qualities of raw materials and products in industrial production of the steamed buns in China.
Description
Technical field
The present invention relates to a kind of sponge dough method and prepare the evaluation method of steamed bun and steamed bun and flower characters.
Background technology
Steamed bun is a kind of traditional fermentation processing steamed wheaten food, and in China's Dietary Pattern of Residents, status is very important.Different with hobby according to region, conventionally steamed bun is divided into north steamed bread and southern steamed bun.All there is larger difference at composition of raw materials, manufacture craft, to flour quality requirements in southern and northern steamed bun.That general north steamed bread requires is homogeneous, resilience is fast, bite is strong, tasty and refreshingly do not stick to one's teeth, and southern steamed bun tends to springy texture, high resilience.Steamed bun especially occupies critical role in northern China resident diet.Along with the quickening of modern life rhythm, the enhancing of people's Consciousness of food security, the mode that family manufacture, individual workship produce steamed bun is just progressively replaced by suitability for industrialized production.Family, workshop-based traditional steamed bun adopt old face, emptins fermentation more in making, taking secondary fermentation as main, also often have alkali neutralization procedure after fermentation ends.Suitability for industrialized production, from work simplification angle, has been used for reference west breadmaking technique, adopts yeast pure-blood ferment, and one time fermentation, can produce without alkali neutralization can be by the generally accepted steamed bun of consumer.
The control of industrialization product quality is the focus that manufacturing enterprise pays close attention to, and the steamed bread quality how this primary yeast sponge dough method of effective evaluation is produced, is the problem that steamed bun manufacturing enterprise extremely pays close attention to.At present, China is about the assessment technique of steamed bread quality and method research are also in the exploratory stage at initial stage.Domesticly mostly according to the method in standard GB/T/T17320-1998 " wheat special variety and quality " and professional standard LS/T3204-1993 " steamed bun wheat flour ", steamed bread quality is evaluated.Two kinds of evaluation method indexs relate to external indicator and the internal indicator of steamed bun, and external indicator comprises specific volume, outward appearance, color and luster etc.; Internal indicator comprises texture structure, malleable, adhesiveness, smell.Though each index weights arranges slightly deviation in two kinds of methods, each organoleptic indicator's evaluation method similar (as shown in table 1).Evaluate steamed bread quality by total score height, total score is higher, and steamed bread quality is better.In national standard method, steamed bun is greater than to 90 for excellent according to total score; 80～89 are divided into well; 70～79 are divided into generally; Be less than 70 points and be judged as poor level.These two standard methods are because evaluation index is many, content is loaded down with trivial details, and generally reflection method of application person needs to be simplified.
Table 1, steamed bun sensory evaluation Comparison of standards
Summary of the invention
The object of this invention is to provide a kind of sponge dough method and prepare the evaluation method of steamed bun and steamed bun and flower characters.
The preparation method of laboratory provided by the invention steamed bun, is also sponge dough method, comprises the steps:
1) on pin type dough mixing machine and face:
After adding yeast mass percentage concentration to be the yeast cream 50mL of 5-10% in every 200g flour, benefit adds water to and makes the water absorption rate of flour is 65～80%;
2) step 1) gained dough is placed in after the condition bottom fermentation 60min that 37 DEG C, relative humidity are 80%, dough is divided into 3 parts, upper noodle rolling machine rolls face, and adjustment roll spacing is 7mm, and the face number of times of rolling is 6～8 times, middle every 3-4 time folding 1 time, folds 2 times altogether; After each folding, change an angle of 90 degrees and roll face, roll the manual circle of rubbing with the hands after face, after plastotype to the height of face base is 5cm, under the condition that to be placed in 40 DEG C, relative humidity be 85%, proof after 15min, be placed in big fire on food steamer and steam 20min; Take out, cooling 1h under room temperature, obtains described laboratory steamed bun.
Above-mentioned steps 1) in, water absorption rate refers in the time that dough is modulated, the amount that flour can absorb moisture accounts for the percentage of flour quality.As, taking flour quality as 100 parts, the water absorption rate of flour is 60%, can to absorb the amount of moisture be 60 parts to flour;
In said method, the consumption of adding water can regulate according to the muscle degree of flour used: as, for Self-raising flour, can make its water absorption rate is 65%; For Plain flour, can make its water absorption rate is 70%; For Strong flour, can make its water absorption rate is 80%.
The laboratory steamed bun of making according to the method described above and obtain, also belongs to protection scope of the present invention.
The present invention also provides the evaluation method of a kind of above-mentioned laboratory steamed bread quality, comprises the steps:
1) taking above-mentioned laboratory provided by the invention steamed bun as steamed bun to be measured, measure its specific volume;
2) according to following four standards, the quality of described steamed bun to be measured is marked, and records every score value, be followed successively by that specific volume divides, profile is divided, exogenic color divides and palatability is divided:
A, specific volume divide: full marks are 30 points, are minimumly divided into 0 point;
The specific volume of described steamed bun to be measured is 2.5mL/g, and specific volume is divided into 30 points;
The every minimizing of the specific volume 0.1mL/g of described steamed bun to be measured, specific volume divides by 30 points and subtracts 1 point;
B, profile are divided: full marks are 20 points, are minimumly divided into 0 point;
Described steamed bun epidermis to be measured is smooth, profile is full, symmetrical, obtain 18～20 points;
Described steamed bun epidermis to be measured is smooth, profile is fuller, but symmetry is slightly poor, obtains 16～18 points;
Described steamed bun epidermis to be measured has slight depression or fold, profile symmetry better, 14～16 points;
Described steamed bun epidermis to be measured have obviously concavo-convex, profile symmetry is general, 12～14 points;
Described steamed bun epidermis to be measured have obviously concavo-convex, profile symmetry is poor, below 12 points;
C, exogenic color divide: full marks are 10 points, are minimumly divided into 0 point;
The crust color and luster of described steamed bun to be measured be white, milky white or milk white, 8～10 points;
The crust color and luster of described steamed bun to be measured, between white and ash, obtains 6～8 points;
The crust color and luster of described steamed bun to be measured is ash obfuscation, obtains below 6 points;
D, palatability are divided: full marks are 40 points, are minimumly divided into 0 point;
Described steamed bun to be measured is tasty and refreshing not to stick to one's teeth, neither too hard, nor too soft and chew strength, 32～40 points;
Adhesiveness, the hardness of described steamed bun to be measured and to chew strength performance medium, 24～32 points;
Described steamed bun to be measured sticks to one's teeth, bite is weak, fall slag or chew stiff, below 24 points;
3) by step 2) gained specific volume divides, profile is divided, exogenic color divides and palatability is divided score value add and, obtain evaluating total score;
Described evaluation total score is the steamed bun to be measured of >=90 points, and quality judging is excellent;
Evaluating total score is that 80-90 divides and not containing the steamed bun to be measured of 90 points, quality judging is good;
Evaluate total score and be 70-80 and containing the steamed bun to be measured of 80 points, during quality judging is;
Evaluating total score is the steamed bun to be measured of 70 points of <, and quality judging is for poor.
Standards of grading in said method are also as shown in table 2.
Table 2, steamed bread quality are simplified evaluation method
In the step 1) of above-mentioned methods of marking, the assay method of specific volume is various common methods, as adopted vegetable seed re-scheduling method to measure, specifically referring to former GB GB/T17320-1998 " wheat special variety and quality ".
The present invention also provides a kind of whether suitable method of cooking steamed bun of flour that detects, and comprises the steps:
1) on pin type dough mixing machine and face:
After adding yeast mass percentage concentration to be the yeast cream 50mL of 5-10% in every 200g flour, benefit adds water to and makes the water absorption rate of flour is 65～80%;
2) step 1) gained dough is placed in after the condition bottom fermentation 60min that 37 DEG C, relative humidity are 80%, dough is divided into 3 parts, upper noodle rolling machine rolls face, and adjustment roll spacing is 7mm, and the face number of times of rolling is 6～8 times, middle every 3-4 time folding 1 time, folds 2 times altogether; After each folding, change an angle of 90 degrees and roll face, roll the manual circle of rubbing with the hands after face, after plastotype to the height of face base is 5cm, under the condition that to be placed in 40 DEG C, relative humidity be 85%, proof after 15min, be placed in big fire on food steamer and steam 20min; Take out, cooling 1h under room temperature, obtains laboratory steamed bun;
3) taking step 2) gained steamed bun is steamed bun to be measured, measures its specific volume;
4) according to following four standards, the quality of described steamed bun to be measured is marked, and records every score value, be followed successively by that specific volume divides, profile is divided, exogenic color divides and palatability is divided:
A, specific volume divide: full marks are 30 points, are minimumly divided into 0 point;
The specific volume of described steamed bun to be measured is 2.5mL/g, and specific volume is divided into 30 points;
The every minimizing of the specific volume 0.1mL/g of described steamed bun to be measured, specific volume divides by 30 points and subtracts 1 point;
B, profile are divided: full marks are 20 points, are minimumly divided into 0 point;
Described steamed bun epidermis to be measured is smooth, profile is full, symmetrical, obtain 18～20 points;
Described steamed bun epidermis to be measured is smooth, profile is fuller, but symmetry is slightly poor, obtains 16～18 points;
Described steamed bun epidermis to be measured has slight depression or fold, profile symmetry better, 14～16 points;
Described steamed bun epidermis to be measured have obviously concavo-convex, profile symmetry is general, 12～14 points;
Described steamed bun epidermis to be measured have obviously concavo-convex, profile symmetry is poor, below 12 points;
C, exogenic color divide: full marks are 10 points, are minimumly divided into 0 point;
The crust color and luster of described steamed bun to be measured be white, milky white or milk white, 8～10 points;
The crust color and luster of described steamed bun to be measured, between white and ash, obtains 6～8 points;
The crust color and luster of described steamed bun to be measured is ash obfuscation, obtains below 6 points;
D, palatability are divided: full marks are 40 points, are minimumly divided into 0 point;
Described steamed bun to be measured is tasty and refreshing not to stick to one's teeth, neither too hard, nor too soft and chew strength, 32～40 points;
Adhesiveness, the hardness of described steamed bun to be measured and to chew strength performance medium, 24～32 points;
Described steamed bun to be measured sticks to one's teeth, bite is weak, fall slag or chew stiff, below 24 points;
3) by step 2) gained specific volume divides, profile is divided, exogenic color divides and palatability is divided score value add and, obtain evaluating total score;
Described evaluation total score is the steamed bun to be measured of >=90 points, and the quality judging of described flour to be measured is excellent, and optimum cooks steamed bun;
Evaluating total score is that 80-90 divides and not containing the steamed bun to be measured of 90 points, the quality judging of described flour to be measured is good, the more suitable steamed bun that does;
Evaluate total score and be 70-80 and containing the steamed bun to be measured of 80 points, during the quality judging of described flour to be measured is, discomfort is fit to do steamed bun;
Evaluating total score is the steamed bun to be measured of 70 points of <, and the quality judging of described flour to be measured is for poor, and discomfort is fit to do steamed bun.
Above-mentioned standards of grading draw in accordance with the following steps:
1) steamed bread quality conventional method is evaluated: utilize different flour materials to make steamed bun, according to conventional evaluation method, steamed bread quality is evaluated, obtain individual event and evaluate score value and total score value.
2) foundation of steamed bread quality evaluation technique method: on the basis of conventional evaluation method, by analyzing the individual event evaluation index score value coefficient of variation, individual event score and steamed bun total score correlation, in conjunction with stepwise regression analysis method, set up steamed bread quality evaluation model, filter out the leading indicator that affects steamed bread quality; According to index weights analysis, and in conjunction with empirical value, to score value adjustment that each index is got, finally determine the evaluation method of above-mentioned simplification.
In experimentation, it is 100 wheat breeds choosing China's results in 2010 that described steamed bun is made raw material, sampling position relates to 15 provinces，municipalities and autonomous regions, has covered 6 wheat main producing regions such as varieties in Huang-Huai-Hai Plain, Northeasten Spring Wheat Area of China, spring wheat district, northwest, Northern Winter district, southwestern Winter Wheat Area, Winter-Spring, Xinjiang Mai Qu.Wherein, 32 kinds, Hebei; 11 kinds, Liaoning; 5 kinds, Shandong; 5 kinds, Jiangsu; 7 kinds, Beijing; 11 kinds, Ningxia; 5 kinds, Chongqing; 10 kinds, Heilungkiang; Each 2 kinds of Henan, Gansu, Xinjiang, Anhui, Inner Mongol, Shanxi, Yunnan.
The conventional evaluation method of described steamed bread quality is that index system and the Evaluation principle on the aforementioned national standard of comprehensive reference (Appendix B in GB/T17320-1998), both at home and abroad bibliography and this early-stage Study basis, laboratory, set up are as shown in table 3.Described steamed bread quality total score=specific volume score value+outward appearance score value+outside color and luster score value+inner color and luster score value+internal structure score value+elasticity score value+toughness score value+score value+smell score value that sticks to one's teeth, wherein specific volume is that 0～25 point, outward appearance are that 0～15 point, outside color and luster are that 0～5 point, inner color and luster are that 0～5 point, internal structure are that 0～15 point, elasticity are that 0～10 point, toughness are that 0～10 point, viscosity are that 0～10 point, smell are 0～5 point.
Table 3, steamed bread quality are evaluated Raw performance system
Steamed bread quality of the present invention is evaluated the foundation of method for simplifying, on table 2 assessment indicator system basis, by certain sample size (100 s') steamed bun score value, statistical analysis, obtains each index score value coefficient of variation (as table 4), individual event evaluation index score value and steamed bun total score correlation (table 5).
Table 4, the statistical analysis of steamed bun Analyses Methods for Sensory Evaluation Results
Correlation analysis between table 5, the each index of steamed bun sensory evaluation
Note: * * represents utmost point significant correlation (p<0.01); * represent significant correlation (p<0.05).
According to correlation analysis result, except specific volume index, retain with more than 2 index and be the index (outward appearance, exogenic color, interior look, internal structure, elasticity, toughness, viscosity) of utmost point significant correlation, and utmost point significant correlation associations is suitably merged to (exogenic color and interior look; Internal structure and elasticity, toughness, viscosity), reject less on total score impact and with the index (as smell) of other index non-correlation; In conjunction with the experience of professional sensory evaluation group, preliminary simplify filter out specific volume, profile, exogenic color and palatability (by internal structure, elasticity, toughness, viscosity comprehensive and) 4 indexs.
Between steamed bun total score and this four-index score value, build regression model, as shown in Equation (1):
Total score=2.318+5.159 × palatability+1.011 × specific volume+0.998 × profile+1.011 exogenic color (1)
The coefficient of determination R of formula 1
2reach 0.997, above-mentioned four indexs of description selection can be good at expressing the total score value of steamed bun, and therefore final 4 of determining evaluation steamed bread quality simplify index, i.e. specific volume, profile, exogenic color, palatabilities.
On formula 1 basis by calculating the new weight of each index to determine the shared score value of index:
New weight i=(regression coefficient i × initial weight i)/(∑ regression coefficient i × initial weight i);
The wherein initial score value i/ of initial weight i=total score;
Another according to large sample amount under adopt the comparison of the steamed bun appraisal result that former national standard method (GB/T17320-1998) obtains, obtain experiential modification value; New weight is multiplied by 100 takes advantage of experiential modification value again, retains whole figure place, obtains and newly determines each index score value (as shown in table 6), and wherein, specific volume total score is that 30 points, profile total score are that 20 points, exogenic color total score are that 10 points, palatability total score are 40 points.
Table 6, steamed bread quality evaluation index weight analysis
Determining after evaluation index, the present invention specifies the concrete score by rules of each index and the numerical value interval of Steamed Bread Processing Quality being classified according to PTS again, as shown in table 2.
3) the new evaluating method checking: the steamed bun that application new method is made different cultivars wheat flour re-starts scoring, by calculating, obtains the relative deviation of new total score and original score value; Taking the original total score of steamed bun as independent variable (X), the new evaluating method gained total score (Y) is dependent variable, sets up equation of linear regression, obtains the coefficient of determination, verification model reliability.
The equation of linear regression of setting up in described the new evaluating method checking is Y=0.95X+4.745, coefficient of determination R
2reach 0.972, illustrate proofread and correct total score and original total score degree of fitting very high, the steamed bread quality index that filtered out and each index weights be provided with very high reliability.
The present invention is on GB/T17320-1998 basis, study by large sample amount (100 different cultivars wheats) steamed bread quality assessment technique, screen, determine 4 individual event evaluation indexes such as specific volume, color and luster, face shaping and score value thereof, the simplification new method that provides a kind of steamed bread quality to evaluate.This evaluation method has reduced the number of steamed bun sensory evaluation index, and selected indicator difference is easy to as estimator distinguishes, compared with former national standard method, has good accuracy and feasibility.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can obtain from open commercial sources if no special instructions.
Embodiment 1: make steamed bun and carry out quality evaluation with the different places of production of China and product grow wheat autogenous grinding powder
1, test material:
Collect 20 wheat breeds of China's results in 2012.Sampling position relates to Hebei, Shandong, Heilungkiang, area, 4, Ningxia, 5 kinds of the each collection in each area;
2, test method
1) wheat abrasive dust: with reference to GB5497-1985,105 DEG C of constant weight methods are measured grain water content; Survey hardness with single grain cereal characteristic tester, according to grain hardness (hard, medium, soft), moisture is adjusted to respectively to 16%, 15% and 14%, tempering time is 16h, 20h and 24h, and with Buhler experiment mill abrasive dust, flour extraction is controlled at 60%～70%.
3, the making of steamed bun:
1) take 200g flour and pour pin type dough mixing machine into, adding yeast mass percentage concentration is 5% yeast cream 50mL, adds suitable quantity of water, the water absorption rate that makes flour be 65～80%(for Self-raising flour, making its water absorption rate is 65%; For Plain flour, making its water absorption rate is 70%; For Strong flour, making its water absorption rate is 80%), ensure that dough surface is smooth, tack-free, neither too hard, nor too soft.
2) step 1) gained dough is placed in after the condition bottom fermentation 60min that 37 DEG C, relative humidity are 80%, dough is divided into 3 parts, upper noodle rolling machine rolls face, and adjustment roll spacing is 7mm, and the face number of times of rolling is 6～8 times, middle every 3-4 time folding 1 time, folds 2 times altogether; After each folding, change an angle of 90 degrees and roll face, roll the manual circle of rubbing with the hands after face, after plastotype to the height of face base is 5cm, under the condition that to be placed in 40 DEG C, relative humidity be 85%, proof after 15min, be placed in big fire on food steamer and steam 20min; Take out, cooling 1h under room temperature, obtains laboratory provided by the invention steamed bun.
4, the quality evaluation of steamed bun and flour:
Evaluate group by trained 10 people, according to steamed bread quality assessment technique method of the present invention, the steamed bun of made is carried out to quality evaluation, specific volume adopts vegetable seed re-scheduling method to measure, specifically referring to former GB GB/T17320-1998 " wheat special variety and quality ".
Evaluate marking standard referring to table 2.
And compare with former national standard method evaluation result; Acquired results is in table 7.
Table 7, Wheat Cultivars sponge dough method are made steamed bun and flower characters evaluation result
In order further to check the accuracy of this method, taking this method gained total score as dependent variable (Y), national standard method gained total score is independent variable (X), sets up equation of linear regression, as follows:
y=1.552x+59.67，R
2=0.942
The linear equation coefficient of determination R of this two method
2reach more than 0.9; In addition, utilize two kinds of methods also can be consistent completely for the judgement of steamed bread quality type (excellent, good, in, poor), therefore can say that steamed bread quality that the present invention sets up is simplified evaluation method and former national standard method degree of fitting is higher, can realize substituting former GB steamed bread quality evaluation method, and by the suitable flour evaluation result of cooking steamed bun of this evaluation method gained, be especially accurately.
Embodiment 2: the steamed bread quality to commercially available Cultivars with Different Gluten wheat flour made is evaluated
1, test material:
From local supermarket, the market of farm produce buys the wheat flour of 9 kinds of different type of merchandises, through flower characters analysis, according to the wet gluten content of product, be classified as (low muscle < 28), (28≤middle muscle < 32) and (high muscle >=32) flour type.Production code member is set: low muscle 01, low muscle 02, low muscle 03, middle muscle 01, middle muscle 02, middle muscle 03, high muscle 01, high muscle 02, high muscle 03.
2, test method
3, the making of steamed bun: with steamed bun preparation method in embodiment 1.
4, the quality evaluation of steamed bun and flour:
Evaluate by trained 10 people the steamed bread quality assessment technique method that group invents according to this patent the steamed bun of made is carried out to quality evaluation, specific volume adopts vegetable seed re-scheduling method to measure, specifically referring to former GB GB/T17320-1998 " wheat special variety and quality ", evaluation criterion is referring to table 2, and marking result is referring to table 8;
Table 8, commercially available wheat flour sponge dough method are made steamed bread quality evaluation result
For checking the accuracy of new Criterion, taking this method gained total score as dependent variable (Y), national standard method gained total score is independent variable (X), sets up equation of linear regression, and result is as follows:
y=2.63x+63.48，R
2=0.936
Linear regression coefficient of determination R between two kinds of methods
2reach 0.936, steamed bread quality determined type is consistent, illustrates that this method and former national standard method have better uniformity.This method has good accuracy and operability, can realize the substituting of traditional steamed bread quality evaluation method, and by the suitable flour evaluation result of cooking steamed bun of this evaluation method gained, be especially accurately.
Claims (1)
1. detect the whether suitable method of cooking steamed bun of flour, comprise the steps:
1) on pin type dough mixing machine and face:
After adding yeast mass percentage concentration to be the yeast cream 50mL of 5-10% in every 200g flour, benefit adds water to and makes the water absorption rate of flour is 65～80%;
2) by step 1) gained dough is placed in after the condition bottom fermentation 60min that 37 DEG C, relative humidity are 80%, and dough is divided into 3 parts, and upper noodle rolling machine rolls face, adjustment roll spacing is 7mm, the face number of times of rolling is 6～8 times, middle every 3-4 time folding 1 time, folding 2 times altogether; After each folding, change an angle of 90 degrees and roll face, roll the manual circle of rubbing with the hands after face, after plastotype to the height of face base is 5cm, under the condition that to be placed in 40 DEG C, relative humidity be 85%, proof after 15min, be placed in big fire on food steamer and steam 20min; Take out, cooling 1h under room temperature, obtains laboratory steamed bun;
3) taking step 2) gained steamed bun is steamed bun to be measured, measures its specific volume;
4) according to following four standards, the quality of described steamed bun to be measured is marked, and records every score value, be followed successively by that specific volume divides, profile is divided, exogenic color divides and palatability is divided:
A, specific volume divide: full marks are 30 points, are minimumly divided into 0 point;
The specific volume of described steamed bun to be measured is 2.5mL/g, and specific volume is divided into 30 points;
The every minimizing of the specific volume 0.1mL/g of described steamed bun to be measured, specific volume divides by 30 points and subtracts 1 point;
B, profile are divided: full marks are 20 points, are minimumly divided into 0 point;
Described steamed bun epidermis to be measured is smooth, profile is full, symmetrical, obtain 18～20 points;
Described steamed bun epidermis to be measured is smooth, profile is fuller, but symmetry is slightly poor, obtains 16～18 points;
Described steamed bun epidermis to be measured has slight depression or fold, profile symmetry better, 14～16 points;
Described steamed bun epidermis to be measured have obviously concavo-convex, profile symmetry is general, 12～14 points;
Described steamed bun epidermis to be measured have obviously concavo-convex, profile symmetry is poor, below 12 points;
C, exogenic color divide: full marks are 10 points, are minimumly divided into 0 point;
The crust color and luster of described steamed bun to be measured be white, milky white or milk white, 8～10 points;
The crust color and luster of described steamed bun to be measured, between white and ash, obtains 6～8 points;
The crust color and luster of described steamed bun to be measured is ash obfuscation, obtains below 6 points;
D, palatability are divided: full marks are 40 points, are minimumly divided into 0 point;
Described steamed bun to be measured is tasty and refreshing not to stick to one's teeth, neither too hard, nor too soft and chew strength, 32～40 points;
Adhesiveness, the hardness of described steamed bun to be measured and to chew strength performance medium, 24～32 points;
Described steamed bun to be measured sticks to one's teeth, bite is weak, fall slag or chew stiff, below 24 points;
3) by step 2) gained specific volume divides, profile is divided, exogenic color divides and palatability is divided score value add and, obtain evaluating total score;
Described evaluation total score is the steamed bun to be measured of >=90 points, and the quality judging of described flour to be measured is excellent, and optimum cooks steamed bun;
Evaluating total score is that 80-90 divides and not containing the steamed bun to be measured of 90 points, the quality judging of described flour to be measured is good, the more suitable steamed bun that does;
Evaluate total score and be 70-80 and containing the steamed bun to be measured of 80 points, during the quality judging of described flour to be measured is, discomfort is fit to do steamed bun;
Evaluating total score is the steamed bun to be measured of 70 points of <, and the quality judging of described flour to be measured is for poor, and discomfort is fit to do steamed bun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310328502.2A CN103461816B (en) | 2013-07-30 | 2013-07-30 | Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310328502.2A CN103461816B (en) | 2013-07-30 | 2013-07-30 | Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103461816A CN103461816A (en) | 2013-12-25 |
| CN103461816B true CN103461816B (en) | 2014-10-29 |
Family
ID=49787052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310328502.2A Expired - Fee Related CN103461816B (en) | 2013-07-30 | 2013-07-30 | Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103461816B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070420B (en) * | 2016-07-21 | 2019-10-29 | 河南科技大学 | A kind of dough fermentation method for Flour product production of fermenting |
| CN106018293A (en) * | 2016-08-09 | 2016-10-12 | 安徽青松食品有限公司 | Steamed bread quality detection method |
| CN106290751A (en) * | 2016-08-09 | 2017-01-04 | 安徽青松食品有限公司 | A kind of detection method of quality of Baozi |
| CN107345954A (en) * | 2017-07-19 | 2017-11-14 | 天津狗不理食品股份有限公司 | A kind of flour method of determination and evaluation for being used to make fermented pasta |
| CN109187892A (en) * | 2018-08-16 | 2019-01-11 | 合肥七哥食品有限责任公司 | A kind of freezed wheaten products quality detecting method |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100482084C (en) * | 2004-12-23 | 2009-04-29 | 中国农业科学院作物育种栽培研究所 | Preparation of laboratorial north steamed bread and method for evaluating quality |
| CN101579006A (en) * | 2008-05-13 | 2009-11-18 | 刘泳宏 | Five-color viscera-nourishing and body-building steamed bread and preparation method thereof |
| CN102669216A (en) * | 2012-05-25 | 2012-09-19 | 开封市天丰面业有限责任公司 | Production process of wheat germ steamed bread |
-
2013
- 2013-07-30 CN CN201310328502.2A patent/CN103461816B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103461816A (en) | 2013-12-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461816B (en) | Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour | |
| CN102018011B (en) | Gluten protein substitute and application thereof | |
| Rubenthaler et al. | Steamed bread. I. Chinese steamed bread formulation and interactions | |
| Aboaba et al. | The leavening ability of baker’s yeast on dough prepared with composite flour (wheat/cassava) | |
| CN102986803B (en) | Method for making resistant starch-containing cookies | |
| CN105433082A (en) | Green bean vermicelli and manufacturing method thereof | |
| Nkhabutlane et al. | Quality characterization of wheat, maize and sorghum steamed breads from Lesotho | |
| CN104982484A (en) | Brown rice bread premixed flour and preparation method thereof | |
| CN106551242A (en) | Aging resistance steamed bun powder and preparation method thereof and aging resistance steamed bread and preparation method thereof | |
| CN103651678A (en) | Sorghum bran health-care steamed bun and preparing method thereof | |
| CN107197903A (en) | Fermented soybean dregs bread and preparation method thereof | |
| CN100482084C (en) | Preparation of laboratorial north steamed bread and method for evaluating quality | |
| Huang | Steamed bread | |
| Movahed et al. | Evaluation of the effect of yeast-salt method on dough yield, bread yield and organoleptic properties Iranian Lavash bread. | |
| Ambalamaatil et al. | Quality attributes of Canadian hard white spring wheat | |
| KR101642177B1 (en) | Manufacturing method of steamed rice-cake using nuruk and yeast | |
| CN105557941A (en) | Bean curd residue high-fiber biscuit and preparation method thereof | |
| CN108260627A (en) | A kind of method of extra-strong gluten wheat powder packet fast roast | |
| CN112998192B (en) | Special wheat flour | |
| CN108353977A (en) | A kind of agaric shortbread type biscuit and preparation method thereof | |
| CN107345954A (en) | A kind of flour method of determination and evaluation for being used to make fermented pasta | |
| CN106579337A (en) | Improver for steamed bread | |
| CN114680273A (en) | Steamed bread flour and processing method thereof | |
| Ukeyima et al. | Quality Characteristics of Bread from Wheat and Garden Peas Flours | |
| Švec et al. | Image analysis testing of bread with non-traditional plant raw materials. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141029 Termination date: 20180730 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |