|
|||||
|
|
| 山楂全麦面包的研制 | |
| 引用本文： | 杨岚,叶明珠,喻铭佳. 山楂全麦面包的研制[J]. 中国酿造, 2014, 0(9): 168-172 |
| 作者姓名： | 杨岚 叶明珠 喻铭佳 |
| 作者单位： | 湖南农业大学食品科学技术学院;食品科学与生物技术湖南省重点实验室; |
| 基金项目： | 2013盼盼食品杯烘焙食品创意大赛项目 |
| 摘 要： | 通过在高筋粉中加入全麦粉和山楂粉,并用酵母二次发酵,研制出山楂全麦面包.以感官评分为指标,通过单因素试验和正交试验确定全麦粉、山楂粉、奶粉和食盐的添加量对面包品质的影响.结果表明,山楂全麦面包最佳配方为：全麦粉20％,山楂粉1.6％,奶粉3.5％,食盐0.8％,酵母0.9％,鸡蛋14.3％,水50％,白砂糖9 5％,黄油8.3％和面包改良剂0.47％.由此制得的山楂全麦面包风味独特,富含膳食纤维,具有山楂的营养保健功能. |
| 关 键 词： | 山楂 全麦 面包 最佳配方 |
Development of hawthorn whole wheat bread |
|
| Affiliation: | YANG Lan, YE Mingzhu,YU Mingjia (1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China) |
| Abstract: | The hawthorn whole wheat bread was made by adding whole wheat flour and hawthorn powder to high-gluten flour after secondary fermentation with yeast.Using sensory evaluation as indexes,the effect of different whole wheat flour,hawthorn powder,milk powder and salt addition on bread quality was determined through single factor experiment and orthogonal test.The results showed that the optimum formula was as follows：whole wheat flour 20％,hawthorn powder 1.6％,milk powder 4.0％,salt 1.0％,yeast 0.9％,egg 14.3％,water 50％,white sugar 9.5％,butter 8.3％ and bread improver 0.47％.The hawthorn whole wheat bread was rich in dietary fiber,unique flavor with health functions of hawthorn. |
| Keywords: | hawthorn whole wheat bread optimum formula |
| 本文献已被 CNKI 维普 等数据库收录！ | |