Research on Water'S Influences on the Quality of Frozen Dough

Abstract

The study focuses on the influences of the level of addition, hardness and pH value of the water on the quality the steamed bread with frozen dough. All indicators of steamed bread are evaluated through the single factor experiment and orthogonal experiment, and the results show that all indicators of the steamed bread are best while adding water with pH value at 5, level of addition at 45ml/100g and hardness at 100mg/L. The best compositional formulation for specific volume is the water with pH value at 6, level of addition at 45ml/100g and hardness at 50mg/L; the best compositional formulation for color is the water with pH value at 6, level of addition at 44ml/100g and hardness at 100mg/L; the best compound scheme for surface structure is the water with pH value at 6, level of addition at 44ml/100g and hardness at 100mg/L, and the best compositional formulation for softness is the water with pH value at 5, level of addition at 45ml/100g and hardness at 100mg/L.