Experiments using flour as the carrier, with corn flour, black rice noodles and black bean powder mixed flour, adding yeast powder, baking powder and other additives, made healthy grains steamed buns good taste, high nutrition technology proofing steaming, the sensory and texture evaluation for detection the first in-dex, through the single factor determining the amount of coarse grain powders, proofing time, water content, baking powder dosage, yeast addition amount of best value in through the orthogonal experiment to determine the best process parameters:the amount of water added in 150 g, yeast addition amount of 5 g, 20 min proof-ing, grains the amount of powder in 30%, baking powder added in 2 g.%试验以中筋面粉为载体,与玉米粉、黑米粉、黑豆粉混合制成杂粮粉,通过添加酵母粉、泡打粉等添加剂,应用醒发蒸制等工艺技术制成口感好、营养高的健康型杂粮馒头,试验以感官及质构评定为检测指标,首先通过单因素确定杂粮粉添加量、醒发时间、水的添加量、泡打粉的添加量、酵母的添加量的最佳值,在通过正交试验确定出最佳工艺参数为:水的添加量在150 g,酵母添加量在5 g,醒发20 min,杂粮粉添加量在30%,泡打粉添加量在2 g.
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