Optimization of the preparation process of grain bread

Oat flour, buckwheat flour, corn flour and glutinous rice flour as raw material of compound grains, mixed grains flour was used to make bread. On the basis of hardness and elasticity of the bread, the effect of various methods of fermentation and baking on bread quality were studied, optimized the formulation and processing of the mixed grains bread.The results demonstrated that the key parameter that affected the bread quality was mixing time, followed by fermentation and baking time.The optimal sensory quality was obtained by adding 20% sugar, 1.2% salt and 2.4% yeast to the formulation and processed under the condition of mixing, fermenting and baking for 25min, 3.5h and 20min, respectively. The hardness and elasticity of this bread was 5998.06g and 0.886. In addition, the bread had a soft texture, smooth mouthfeel and light flavour of coarse grains.