A response surface methodology (RSM) design was used to optimize the laboratory processing procedure for southern-style Chinese steamed bread (SSCSB). A screening test was applied to weak, medium and strong flours to establish critical variables. Consumer preference testing on the eating quality of southern-style steamed bread (SSSB) established a scoring system for quality assessment of this product. For further RSM optimization testing, only the strong and medium flours were used. The following settings were established as optimal laboratory processing procedures for this style of steamed bread: farinograph mixer (300-g bowl; speed 60 rpm); compressed yeast (1.5%); water addition [80% of farinograph water absorption (FWA)]; mixing time (50% of farinograph dough development time (FDDT); fermentation time (150 min); remixing time (180% FDDT); fermentation temperature (32°C); relative humidity (RH; 85%); sheeting time (20 passes); proving time (35 min); steaming rate (155 g of steam m 3 min 1); and steam time (20 min). The adequacy of the predictive models generated using the RSM procedure and reproducibility of the method for this style steamed bread were verified.
|Number of pages||13|
|Journal||International Journal of Food Science and Technology|
|Publication status||Published - Aug 1998|
- Optimization test
- Processing variable
- Response surface methodology
- Steamed bread quality