正交实验优化酵素芋头粉面包的工艺配方研究

以酵素粉、芋头粉和高筋小麦粉为主要原料,研究酵素粉添加量、芋头粉添加量、酵母添加量和白糖添加量对芋头粉面包品质的影响。在单因素实验基础上,采用正交实验确定酵素芋头粉面包的工艺配方。结果表明,酵素芋头粉面包的最佳制作工艺参数为酵素粉添加量3%,芋头粉添加量6%,酵母添加量2%,白糖添加量16%,在此条件下制得的酵素芋头粉面包外表呈金黄色,组织结构蓬松有弹性,口感柔软香甜,具有芋头粉特有的风味。

Study on optimization of the formula of bread with ferment powder and taro powder by orthogonal experiment

Taken ferment,taro powder and wheat flour as material,the effects of the addition amount of ferment,taro powder,yeast and sugar on the quality of bread was studied in the paper.On the basis of single factor experiment,the optimum conditions of the bread was determined by the orthogonal experiment.The results showed that the optimum production conditions of the bread were as follows:the addition amount of ferment 3%,taro powder 6%,bakery yeast 2%,white sugar 16%.On these conditions,the bread made from ferment and taro powder appeared golden yellow,and the bread tasted soft,sweet and had strong taro smell.