CPC A21D 8/06 (2013.01) [A21D 8/045 (2013.01); A21D 8/047 (2013.01); A21D 13/80 (2017.01)] | 9 Claims |
1. A method for processing a steamed cake, comprising:
(a) preparing a sourdough by mixing high-gluten wheat flour, water, and lactobacillus starter, wherein the high-gluten wheat flour comprises 30% to 32% wet gluten, and wherein the sourdough comprises an initial living number of lactic acid bacteria of 1×107 to 3×107 CFU/g high-gluten wheat flour,
(b) fermenting the sourdough at 37° C. to 38° C. to create a fermented sourdough,
(c) preparing a steamed cake batter by adding wheat starch, wheat gluten, sugar, active dry yeast, baking powder, and water to the fermented sourdough,
(d) fermenting the steamed cake batter at 37° C. to 38° C., 80% to 85% relative humidity, wherein a dielectric constant of the steamed cake batter is 20 to 34, a loss factor of the steamed cake batter is 6.3 to 10.5, a moisture content of the steamed cake batter is 45% to 55%, and water activity of the steamed cake batter is 0.920 to 0.980, when fermenting begins; and
(e) heating with a microwave at an intensity of 4.25 W/g of fermented steamed cake batter, and
(f) cooling to obtain the microwave-steamed cake.
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