DOI: 10.12187/2023.06.004
Study on processing technology of wheat leavened pancake by response surface method
WU Qingfeng
LI Hua
XUE Qingqing
DAI Ya
LIU Xinru
CHEN Zhenzhen
PING Yali
Abstract：Medium gluten wheat flour was used as the main raw material to make wheat fermented pancakes.The effects of water addition,highly active dry yeast addition,fermentation time,baking temperature and baking time on the quality of wheat leavened pancakes were investigated by single-factor test with sensory score,specific volume,texture properties,and chroma as indexes.The response surface test was designed with sensory score as the response value to optimize the production process of wheat leavened pancakes.The results showed that under the conditions of water addition of 52％,yeast addition of 1.4％,fermentation time of 85 min,baking temperature of 210 ℃ and baking time of 14 min,the wheat leavened pancakes was golden yellow in colour,rich in flavor,soft and delicious,and the comprehensive sensory score was 91.50.This processing technology was easy to control and could be applied in practical production.
Keywords：leavened pancakeprocessing technologyquality improvementresponse surface optimization
Publication Date：2023-12-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 28-36 )