Research on Water'S Influences on the Quality of Frozen Dough

The study focuses on the influences of the level of addition, hardness and pH value of the water on the quality the steamed bread with frozen dough. All indicators of steamed bread are evaluated through the single factor experiment and orthogonal experiment, and the results show that all indicators of the steamed bread are best while adding water with pH value at 5, level of addition at 45 ml/100 g and hardness at 100 mg/L. The best compositional formulation for specific volume is the water with pH value at 6, level of addition at 45 ml/100 g and hardness at 50 mg/L; the best compositional formulation for color is the water with pH value at 6, level of addition at 44 ml/100 g and hardness at 100 mg/L; the best compound scheme for surface structure is the water with pH value at 6, level of addition at 44 ml/100 g and hardness at 100 mg/L, and the best compositional formulation for softness is the water with pH value at 5, level of addition at 45 ml/100 g and hardness at 100 mg/L.