Abstract:In this work, sweet corn kernels were subjected to hot-air drying treatment, and the sweet corn flour was mixed with wheat core flour to produce steamed buns. The process of steamed buns was optimized. The texture, sensory and specific volume were used as evaluation indicators, the single factor experiments were carried out. Three factors and three levels were selected for the Box-Behnken response surface experiment. The different proportions of sweet corn flour was added to produce steamed bread. The results showed that the addition ratio reaches 30% (sweet corn flour: wheat cob flour=3:7) could lead to decrease of the texture and specific volume index and its sensory score dropped sharply, which was less than 60 points. Therefore the sweet corn addition amount of 25%was selected, and the response surface was optimized. Finally, the optimal process conditions for sweet corn steamed buns with 25% addition were as follows: fermentation time was of 78.19 min, proofing time was of 19.51 min, stirring time was of 9.98 min, and yeast addition was of 1.02%. Under these conditions, sweet corn steamed buns had a good sensory quality of 79.17 points, which was higher 9.64 points than that before optimization. The specific volume increased by 0.05 ml/g. The texture indicators had improved, and the gluten network structure was more compact.
