玉米馒头加工工艺研究-食品工程专业论文.docx

优秀毕业论文 精品参考文献资料 AB AB STRACT This paper mainly studied the problems exists widely in the wheat corn steamed bread market about less additive amount of corn flour and rough texture，process improvement， flour blending and other improvement researchs were carried out to improving the additive amount of corn flour and the quality of the wheat corn steamed bread，then developed a wheat com steamed bread which meeting the needs of both flavor and nutrition． Mixing flour of tom flour and wheat flour were as raw material，the influence of processing conditions(mixing time，fermentation time，proving time)on the wheat COrn mixed dough extensibility and steamed bread quality was studied．What’S more，the relationship of extensibility test data obtained by textural analyzer with the quality of steamed bread was analyzed in this paper,and the application of texture analyzer on quality control in the production process of wheat corn steamed bread was explored．The results showed significant correlations between dough extensibility(force at the extension limit points，distance at the extension limit points)and steamed bread quality,which could be used for process quality contr01．The optimal conditions were as following：mixing time at 1 0 min，fermentation time at 80 min,proving time at 20 min． The effects of COrn flour addition，water addition,corn particle size on the wheat COrn mixed dough extensibility and steamed bread quality were investigated．Response sur．face methodology(RSM)was used to optimize process conditions to improve the sensory score． The optimal conditions were as following：corn flour addition at 27．6％，water addition at 5 1．72％，and com particle size at 80 meshes． The effect of the extrusion pretreatment on com flour properties was studied．The results showed that extruded com flour has bigger water absorption，higher viscosity and better dough properties than ordinary COlD_flour．However，the steamed bread made of extruded com flour has larger hardness，smaller specific VOlum