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

Previous Articles Next Articles

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 https://doi.org/10.7506/spkx1002-6300-200918008

[1]	WANG Hongwei, WANG Fei, JIA Mengyuan, ZHANG Hua, ZHANG Yingying, SONG Mengkun, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHU Yingying, SHEN Huishan, SU Dongmin. Effects of Enzyme Addition on the Evolution of Starch Supramolecular Structure and the Quality of Steamed Bread Made with Starch from Frozen Dough [J]. FOOD SCIENCE, 2025, 46(19): 89-97.
[2]	FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing. Research Progress on Volatile Flavor Substances in Steamed Bread [J]. FOOD SCIENCE, 2024, 45(8): 312-320.
[3]	SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui. Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [J]. FOOD SCIENCE, 2024, 45(5): 24-30.
[4]	YUE Meixiang, GU Henghao, DING Xialiang, LIU Yuhan, WANG Liang, SUN Ling. Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread [J]. FOOD SCIENCE, 2024, 45(13): 125-137.
[5]	QI Meng, WEI Guanmian, LI Lina, XU Chao, WANG Xianghong, SANG Yaxin. Characteristics of Doughs Fermented by Different Yeasts and Their Effects on the Quality of Steamed Bread [J]. FOOD SCIENCE, 2024, 45(12): 59-67.
[6]	CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun. Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp [J]. FOOD SCIENCE, 2023, 44(14): 20-28.
[7]	LI Shaohui, SHENG Qinghai, ZHAO Wei, SONG Jianing, LI Pengliang, ZHANG Aixia, LIU Jingke. Effect of Foxtail Millet Flours with Different Particle Sizes on Rheological Properties of Dough and Texture Characteristics of Steamed Bread [J]. FOOD SCIENCE, 2022, 43(16): 98-106.
[8]	WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning. Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread [J]. FOOD SCIENCE, 2020, 41(6): 64-71.
[9]	PENG Dan, LIU Yali, LI Linqing, BI Yanlan. Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design [J]. FOOD SCIENCE, 2020, 41(4): 256-261.
[10]	XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina. Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread [J]. FOOD SCIENCE, 2020, 41(22): 22-27.
[11]	HUANG Ziyu, LIN Yingying, SONG Sijia, REN Fazheng, GUO Huiyuan,. Optimization of Cleaning-in-place Regime for Removal of Bacillus cereus Biofilm [J]. FOOD SCIENCE, 2020, 41(14): 138-145.
[12]	MA Weiwei, LI Wenzhao, WEI Jing, TIAN Miaomiao, CHEN Huan, RUAN Meijuan. Effect of Egg White Powder on the Characteristics of Proso Millet-Wheat Flour Dough and Steamed Bread [J]. FOOD SCIENCE, 2020, 41(14): 30-35.
[13]	WU Peng, LIU Juan, CHEN Guangfeng, LI Xiangyang, ZHAO Zitong, YANG Yi, TANG Xiaozhen, TIAN Jichun. Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers [J]. FOOD SCIENCE, 2019, 40(2): 159-164.
[14]	YAN Bowen, YANG Huayu, CAI Yijie, FAN Daming, LIAN Huizhang, CHEN Wei, ZHANG Hao, ZHAO Jianxin. Synthesis of γ-Glutamyl Dipeptides in Lactic Acid Bacteria and Its Influence on the Taste of Steamed Bread [J]. FOOD SCIENCE, 2019, 40(16): 91-96.
[15]	ZHANG Pengyun, LI Rong, CHEN Lisi, LIN Shumian, YANG Fang, ZHANG Feng. Analysis of Volatile Compounds in Pueraria Radix Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Automated Mass Spectral Deconvolution and Identification System (AMDIS) [J]. FOOD SCIENCE, 2019, 40(12): 220-225.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments