
262
ssf for foods and beverages
dough actually allows the dough to absorb more water. e final mois-
ture of the dough after steaming will increase to about 45% or more.
Steaming time is controlled in the range of 40–60 min. Continuous
steaming now is popular in large- scale factories and the steamer is
shown in Figure8.34.
8.2.2.5.2.3 Qu Making Before qu making, the seed culture is
incubated in flasks. e micro organ ism employed in qu making is
Aspergillus oryzae Huniang 3.042.
e formulation of the culture medium for the qu is wheat flour
(100–110 kg), water (30–36 kg), and seed culture (0.3 kg). e seed
culture is first mixed with some flour, t ...