Abstract:

The quick-frozen production technology of Chinese northern steamed bread was investigated by orthogonal array design and fuzzy comprehensive evaluation. The high-quality quick-frozen steamed bread could be produced when the addition amount of water was 46%–48%, the quick-frozen wind velocity was 3–4 m/s, and the formula of modifier was as follows: monoglyceride 0.3%, lipase 30 mg/kg, complex phosphate 0.2%, and vitamin C 10 mg/kg.

Key words: Chinese northern steamed bread, quick-frozen, production technology, fuzzy comprehensive evaluation