Optimization of Production of Chinese Traditional Steamed Bread from Ultrafine Soybean Dregs Powder and Flour

doi:10.7506/spkx1002-6300-200918008

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 58-62.doi: 10.7506/spkx1002-6300-200918008

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Optimization of Production of Chinese Traditional Steamed Bread from Ultrafine Soybean Dregs Powder and Flour

ZHANG Bing-wen1，CUI Xiao-ru1，QI Guo-dong2

1. Department of Food Science and Nutrition, School of Tourism, University of Jinan, Jinan 250002, China；
2. Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China

Received:2009-04-13 Online:2009-09-15 Published:2010-12-29
Contact: ZHANG Bing-wen E-mail:zbw217@163.com

Abstract

Abstract:

Ultrafine soybean dregs powder which has unique health function and good processing quality was added to flour to produce a new type of Chinese traditional steamed bread. Orthogonal array deign was employed to optimize the formulation and processing conditions. The optimum formula for producing the new type Chinese traditional steamed bread consisted of plain flour 100 g, ultra tiny soybean dregs powder 13 g, soybean lecithin 0.6 g, whole egg liquid 10 g, yeast powder 2 g, sugar 15 g, and water 65 g, and the optimal processing conditions were determined as follows: fermentation time 30 min, proofing time 10 min, and steaming time 15 min.

Key words: ultrafine soybean dregs powder, orthogonal array design, steamed bread, optimal processing technology

CLC Number:

TS213.2

ZHANG Bing-wen1，CUI Xiao-ru1，QI Guo-dong2. Optimization of Production of Chinese Traditional Steamed Bread from Ultrafine Soybean Dregs Powder and Flour[J]. FOOD SCIENCE, 2009, 30(18 ): 58-62.

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Optimization of Production of Chinese Traditional Steamed Bread from Ultrafine Soybean Dregs Powder and Flour

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