Research on the production process of breadfruit (Artocarpus altilis) steamed bun

Abstract

The research was conducted to establish the process of making sake dumplings through investigating influencing factors such as sake ratio (25 - 40%), yeast ratio (0.5 - 2g), sugar ratio (8 - 14%) added to the dough and incubation time (40 - 70 minutes) to the quality of sake dumplings. Study results showed that the added ratio of 35% sake, 1.5% yeast, and 12% sugar would improve the fermentation process and created a harmonious sweetness for dumpling products. The appropriate incubation time was 60 minutes for the product to have good quality.