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Home > Archive>Volume 24, Issue 1, 2016 >10-15
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Influences of Sheeting Process on Texture Properties of Steamed bread
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    Abstract:

    In this work，we use to the response surface analysis method to studied the sheeting process effects in the texture of the steamed bread in steamed bread production.Result show that the springiness had very significant effect on sheeting times and folding methods，sheeting times and roll gap width have interaction.Cohesiveness had very significant effect on roll gap width and folding methods.The factors which affected the chewiness were very significant among all the four factors.

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  • Online: February 04,2016
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