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Home > Archive>Volume 26, Issue 1, 2018 >21-24
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Development of steamed bread with eggshell powder
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    Abstract:

    The optimum parameters of steamed bread with eggshell powder were studied through the single factor experiments and orthogonal test. The results showed that the ratio of eggshell powder steamed bread (calculated by wheat flour weight) was：0.7% eggshell powder, 55% water,1% yeast and fermented for 110min at 32～38℃ and humidity 75%～90%，and steamed with boiled water for 15～18min. The steamed bread under the conditions had good quality and high nutritional value. The application range of eggshell powder is expended and the diversified demand of staple food is satisfied.

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  • Online: January 25,2018
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