Study on the cooking technology of oyster mushroom steamed bread
oleh: LIU Yuan, ZHANG Jia-xiao, WANG Jian, SONG Peng-fei, YUAN Xing-mao, GAO Qing-hai
| Format: | Article |
|---|---|
| Diterbitkan: | Academy of National Food and Strategic Reserves Administration 2020-03-01 |
Deskripsi
In order to enrich the varieties of intensively processed products of Oyster Mushroom and improve its utilization value, the optimum processing technology of mushroom steamed bread was studied based on the single factor and the orthogonal optimization experiment. The results showed that with the highest sensory score at 92, the steamed bread of Oyster Mushroom was uniform in texture, complete in shape, best in taste, and with suitable flavor of Oyster Mushroom when the amount of Oyster Mushroom pulp was 36 mL, yeast was 0.85 g and fermentation time was 55 min.