This experiment studies the optimum technology of adding grain flour in steamed buns by single factor and orthogonal experiment. The main content is the four factors with three levels. Factor A is for the amount of corn flour and the three levels are 8% , 10% , 12% ; Factor B is for the amount of millet flour and the three levels are 4% , 6% ,8% ; Factor C is for the amount of bean flour and the three levels are 2% ,3% ,4% ;Factor D is for the quantity of water added and the three levels are 50% ,53% ,55%. Orthogonal analysis shows that the influence on sensory e-valuation of the steamed buns is C>A>B>D, that is to say the amount of soybean flour > the amount of corn flour > the amount of millet flour > the amount of water. Therefore,in actual production,we should control the amount of soybean flour and corn flour to make sure the quality of steamed buns significant Increases.%通过单因素以及正交试验来探讨在馒头中添加杂粮粉的最佳工艺.主要内容为四因素三水平试验.A因素为玉米粉添加量,3水平为8％、10％、12％；B因素为小米粉添加量,3水平为4％、6％、8％；C因素为大豆粉添加量,3水平为2％、3％、4％,D因素是加水量,3水平为50％、53％、55％.正交分析显示4因素中对馒头感官评价的影响为C＞A＞B＞D,即大豆粉添加量＞玉米粉添加量＞小米粉添加量＞加水量.所以,在实际生产中,应控制好大豆粉和玉米粉的添加量,确保杂粮馒头品质的显著提高.
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