Abstract: Sensory evaluation, specific volume, width-to-height ratio, and texture characteristics are used as evaluation indicators to study the effect of different settings on the edible quality of steamed bread during steam fermentation. Three sets of single factor experiment about temperature rise rate, fermentation temperature and fermentation duration are designed for comparative analysis. The results show that, compared with the original setting of the experimental prototype, when the parameters are adjusted to 400% of the initial temperature rise rate and the fermentation duration is controlled to 80%~100%, the edible quality of steamed bread is better.

Key words: Combi oven, Steam fermentation, Steamed bread, Edible quality