| 苦荞法式小面包制备工艺及配方的研究 |
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| 引用本文： | 贾素贤,王若兰,范鹏举,侣丽莎,李守星,徐卫星.苦荞法式小面包制备工艺及配方的研究[J].河南工业大学学报(自然科学版),2012,33(1):38-41,74. |
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| 作者姓名： | 贾素贤 王若兰 范鹏举 侣丽莎 李守星 徐卫星 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450001 |
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| 基金项目： | 河南工业大学研究生教育创新基金项目(10YJS016) |
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| 摘 要： | 以苦荞麦粉、面包粉、酵母、蔗糖和水为主要原料制作法式小面包,通过单因素试验分析了苦荞粉、蔗糖、酵母和水4个因素对法式小面包品质的影响,通过正交试验确定苦荞法式小面包的最佳工艺配方为:以100 g混合粉计,苦荞粉20 g,小麦粉80 g,酵母1 g,蔗糖16 g,水35 g.
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| 关 键 词： | 苦荞 法式小面包 工艺配方 正交试验 |
PREPARATION TECHNOLOGY AND FORMULA OF BITTER BUCKWHEAT FRENCH BREAD |
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| JIA Su-xian
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WANG Ruo-lan
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FAN Peng-ju
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SI Li-sha
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LI Shou-xing
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XU Wei-xing.PREPARATION TECHNOLOGY AND FORMULA OF BITTER BUCKWHEAT FRENCH BREAD[J].Journal of Henan University of Technology Natural Science Edition,2012,33(1):38-41,74. |
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| Authors: | JIA Su-xian WANG Ruo-lan FAN Peng-ju SI Li-sha LI Shou-xing XU Wei-xing |
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| Affiliation: | (School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China) |
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| Abstract: | In this paper,we prepared French bread from bitter buckwheat flour,bread flour,yeast,sucrose,and water,studied the effects of bitter buckwheat flour content,sucrose content,yeast content and water content on the quality of the French bread through single factor experiments,and determined optimum formula of the French bread by orthogonal experiments.The optimum formula was follows: bitter buckwheat flour 20 g,wheat flour 80 g, yeast 1 g,sucrose 16 g and water 35 g. |
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| Keywords: | bitter buckwheat French bread process formula orthogonal experiment |
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