| Chinese steamed breads, including northern and southern styles, are traditional main foods in China. In comparison with northern style, southern style Chinese steamed bread needs sugar, shortening, baking powder etc, as its recipes except for wheat flour, water and yeast. The steamed bread processing quality is largely affected by its recipes. A response surface methodology design was used to study the effect of components of sugar, shortening, baking powder and yeast on the processing quality of southern style Chinese steamed bread. The sensory scores and quadratic regression model equation of Variable factors were established for processing southern style Chinese steamed bread. The results showed that the optimum blending formula was 1.0% of yeast, 15% of sugar, 1.8% shortening and 1.0% of baking powder. Under the optimum condition, the predicted and real sensory score values of Ningmai 9, Meimei powder, Shengxuan 6 were 86.5, 88.3, 84.5 and 86.1, 87.8, 83.7, respectively, with the relative standard deviation of 0.46%, 0.57% and 0.95%. |
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