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- Title
Study on processing technology of wheat leavened pancake by response surface method.
- Authors
WU Qingfeng; LI Hua; XUE Qingqing; DAI Ya; LIU Xinru; CHEN Zhenzhen; PING Yali
- Abstract
Medium gluten wheat flour was used as the main raw material to make wheat fermented pancakes. The effects of water addition, highly active dry yeast addition, fermentation time, baking temperature and baking time on the quality of wheat leavened pancakes were investigated by single-factor test with sensory score, specific volume, texture properties, and chroma as indexes. The response surface test was designed with sensory score as the response value to optimize the production process of wheat leavened pancakes. The results showed that under the conditions of water addition of 52%, yeast addition of 1.4%, fermentation time of 85 min, baking temperature of 210 °C and baking time of 14 min, the wheat leavened pancakes was golden yellow in colour, rich in flavor, soft and delicious, and the comprehensive sensory score was 91.50. This processing technology was easy to control and could be applied in practical production.
- Subjects
WHEAT; GLUTEN; FLOUR; WHEAT trade; MANUFACTURING processes; RAW materials; RICE wines
- Publication
Journal of Light Industry, 2023, Vol 38, Issue 6, p28
- ISSN
2096-1553
- Publication type
Article
- DOI
10.12187/2023.06.004