The Steamed Bread Products Improve about Rheological Properties

Abstract

Steamed bread is a bio-fermentation products, in the industrial production of products that need to effectively control the rheological properties. In this paper analyzes the rheometer TPA oxidizer, emulsifier and thickener on steamed bread quality. Experimental results show that rheological properties of dough and the quality of steamed bread has been improved after the addition of additives[1]. The optimum conditions for the best quality of steamed bread were obtained by orthogonal experiment :lipase addition 0.2%, SSL addition 0.5% monoglycerides addition 0.3%, and the steamed bread have the evenly internal structure, better recovery, elasticity, less pressure and larger volume.