The industrialized production of steamed bread is very important for the cooling environment. Proper cooling conditions can shorten the cooling time of the steamed bread and increase the production efficiency. It can also make the steamed bread skin become relatively dry and resilient, and it is not easy to appear peeling and wrinkling during packaging and transportation. And deformation and other phenomena, to maintain a better appearance. The rapid decline in temperature and humidity also makes it difficult to produce water vapor inside the packaging bag, and it is difficult to breed microorganisms, which significantly extends the shelf life of steamed bread. At present, the research of steamed bread cooling process is still at a blank stage.
In the industrial production process of Shantou, improper cooling conditions may cause yellowing and darkening of steamed bread, which seriously affects the quality of steamed bread. This paper discusses the effect of steamed bread cooling process conditions on the whiteness of steamed bread, and finds out the relationship between different cooling conditions and the whiteness of steamed bread and the cooling process with the best whitening effect. The whiteness of steamed bread was measured using a smart whiteness meter.
Smart whiteness meter to measure the whiteness of steamed bread, refer to GB/T22427.6-2008 Determination of whiteness of starch and determination method of whiteness of lotus flower head, and use smart whiteness meter to measure whiteness of scalp, pimple and core respectively. The specific operation is as follows.
The steamed steamed buns were steamed, and the steamed buns were cut into 15mm thick buns with a fixed slicing knife with a fixed interval of 15mm3. The whiteness of the steamed buns was measured as a steamed bun. The whiteness of the core, the second piece next to the scalp is a hoe, and the outermost is a scalp. Then cut the sliced ​​buns into the sample port of the instrument. At this time, the value displayed on the instrument is the whiteness value of the steamed bread. The value of the whiteness of taro is the average value of the whiteness of the scalp, taro and taro.
After measuring the whiteness of the smart whiteness meter, it was found that the whiteness and sensory scores of the steamed bread first fell and then rose and then decreased again with the extension of the cooling time. The whiteness and sensory values ​​were measured at a cooling time of 30 to 40 minutes. The score reaches the best value. In the first 20 minutes, due to the rapid decrease in temperature and humidity, the physical properties such as reflection and transmission of the internal structure of the steamed bread were reduced, resulting in a decrease in the whiteness value. With the extension of time, the pores of the internal tissue became smaller, the tissue was dense and uniform, the epidermis was bright, and the whiteness and sensory scores rose until they reached a maximum value. The decrease in the whiteness of the steamed bread may be related to factors such as the aging of steamed bread.
In the industrial production process of Shantou, improper cooling conditions may cause yellowing and darkening of steamed bread, which seriously affects the quality of steamed bread. This paper discusses the effect of steamed bread cooling process conditions on the whiteness of steamed bread, and finds out the relationship between different cooling conditions and the whiteness of steamed bread and the cooling process with the best whitening effect. The whiteness of steamed bread was measured using a smart whiteness meter.
Smart whiteness meter to measure the whiteness of steamed bread, refer to GB/T22427.6-2008 Determination of whiteness of starch and determination method of whiteness of lotus flower head, and use smart whiteness meter to measure whiteness of scalp, pimple and core respectively. The specific operation is as follows.
The steamed steamed buns were steamed, and the steamed buns were cut into 15mm thick buns with a fixed slicing knife with a fixed interval of 15mm3. The whiteness of the steamed buns was measured as a steamed bun. The whiteness of the core, the second piece next to the scalp is a hoe, and the outermost is a scalp. Then cut the sliced ​​buns into the sample port of the instrument. At this time, the value displayed on the instrument is the whiteness value of the steamed bread. The value of the whiteness of taro is the average value of the whiteness of the scalp, taro and taro.
After measuring the whiteness of the smart whiteness meter, it was found that the whiteness and sensory scores of the steamed bread first fell and then rose and then decreased again with the extension of the cooling time. The whiteness and sensory values ​​were measured at a cooling time of 30 to 40 minutes. The score reaches the best value. In the first 20 minutes, due to the rapid decrease in temperature and humidity, the physical properties such as reflection and transmission of the internal structure of the steamed bread were reduced, resulting in a decrease in the whiteness value. With the extension of time, the pores of the internal tissue became smaller, the tissue was dense and uniform, the epidermis was bright, and the whiteness and sensory scores rose until they reached a maximum value. The decrease in the whiteness of the steamed bread may be related to factors such as the aging of steamed bread.
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