Optimization of dough mixing and fermentation parameters and their impact on the uniformity and stability of steamed bread specific volume
和面与发酵工艺参数优化及其对馒头比容均匀性与稳定性的影响

摘要

目的 探究和面与发酵关键工艺参数对馒头比容及其均匀性与稳定性的影响，为工业化生产中稳定馒头品质提供理论依据与工艺指导。方法 以中筋小麦粉为主要原料，系统研究不同和面加水量（45%，48%，51%）、发酵时间（60，90，120min）及其交互作用。通过测定面团的粉质特性、发酵活力，并利用质构分析与图像处理技术评估馒头的比容、比容均匀性（以变异系数CV表示）及质构特性。结果 研究表明，加水量与发酵时间对馒头比容及均匀性有显著影响（P<0.05）。适宜的工艺条件（加水量48%，发酵时间90min）下，馒头比容最大（2.65mL/g），且同一批次内比容均匀性最佳（CV<3.5%）。加水量过低或过高、发酵时间不足或过度均会导致比容下降和均匀性变差。结论 优化和面与发酵工艺参数可有效提升馒头比容并显著改善其品质的均匀性与稳定性，该研究结果对馒头工业化生产的精准控制具有重要意义。

Abstract

Objective To investigate the effects of key process parameters of dough mixing and fermentation on the specific volume, uniformity, and stability of steamed buns, providing a theoretical basis and process guidance for stabilizing steamed bun quality in industrial production.
Methods Using medium-gluten wheat flour as the main raw material, the effects of different water additions (45%, 48%, 51%), fermentation times (60, 90, 120 min), and their interactions were systematically studied. The flour properties and fermentation activity of the dough were measured, and the specific volume, specific volume uniformity (expressed as coefficient of variation, CV), and textural properties of the steamed buns were evaluated using texture analysis and image processing techniques.
Results The study showed that water addition and fermentation time had significant effects on the specific volume and uniformity of steamed buns (P<0.05). Under suitable process conditions (48% water addition, 90 min fermentation time), the steamed buns had the highest specific volume (2.65 mL/g), and the specific volume uniformity within the same batch was the best (CV<3.5%). Insufficient or excessive water addition, and insufficient or excessive fermentation time, all led to a decrease in specific volume and poor uniformity.
Conclusion   Optimizing the dough mixing and fermentation process parameters can effectively improve the specific volume of steamed buns and significantly enhance their uniformity and stability. These findings are of great significance for the precise control of industrial-scale steamed bun production.