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研究了酵母发酵型速蒸馒头坯的制作条件及各种制作工艺。结果表明“先发酵后冷冻储藏工艺”更适合大规模生产、销售和用户消费。其工艺条件为：每１００ｇ标准精粉加４５至４８ｍｌ水和适量酵母揉合，在３０℃下发酵１．５ｈ左右，然后成形并用聚乙烯薄膜包装，在－１８℃以下的低温下速冻储藏，即成为酵母发酵型速蒸馒头坯。消费者购买后不管直接蒸或化冻后再蒸，均可制得外观和口感都较理想的馒头。
The production conditions and various production processes of yeast-fermented instant steamed buns were studied. The results show that “the first fermentation after frozen storage process” is more suitable for mass production, sales and consumer spending. The process conditions are as follows: adding 45 to 48 ml of water per 100 g of standard flour and blending appropriate amount of yeast and fermenting for about 1.5 hours at 30 DEG C, then shaping and packaging in polyethylene film, rapidly storing at a low temperature below -18 DEG C, That is, become a yeast fermented bread steamed bun. After the purchase of consumers whether direct steaming or thawing and then steaming, can be made of the appearance and taste are more ideal bread.