Agricultural and Biological Sciences
8 years ago

New Bread Production Method Boosts Quality and Efficiency for Bakers!

Grain Processing
The Study of Optimizating Production Technology of Steaming and Baking Bread Using Response Surface Method
Jinsong Leng

Paper Summary

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The researchers used a method called response surface to optimize the production of steaming and baking bread. They found that the quality of the bread is mainly influenced by factors like temperature, fermenting time, and kneading time. The best conditions for making the bread were fermenting for 60 minutes, kneading for 25 minutes, steaming and baking for 25 minutes at 180°C, mixing for 20 minutes, and having a pH value of 6.46.