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红平菇面包的加工工艺 总被引:2,自引:0,他引:2
以面粉、红平菇为原料,通过对面团配比、发酵、醒发以及烘烤等工艺参数的研究,生产出一种新型面包.结果表明菇类面包的生产工艺条件为:高筋面粉100 g、4 g红平菇粉、20 g蔗糖、1.3 g干酵母,发酵温度为28℃,发酵时间为90min,醒发温度为35℃,醒发时间为120min,烘烤温度为面火190℃,底火200℃,烘烤时间为10 min.在此工艺下制作的面包外观质量和内在质量都较好,风味能被消费者所接受,而且,营养价值高于普通面包,其中,蛋白质含量增加了2.3%,膳食纤维增加了0.4%,灰分增加了0.2%,脂肪含量减少了0.6%,淀粉减少了2%. 相似文献
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为了烘焙出能充分表现超强筋小麦济麦229面粉品质特性的优良面包,设置了4种醒发时间处理、5种酵母和糖用量处理、4种配粉处理,对超强筋小麦面粉的面包品质进行了评价分析。结果表明,在4个醒发时间处理中,当面团醒发时间为30 min和面包胚醒发时间为50 min时,烘焙的面包品质最好。在5种酵母和糖用量的处理中,利用吐司面包程序时,干酵母和糖的用量分别为6 g和24 g时烘焙的面包品质最好;利用法式面包程序时,干酵母和糖的用量分别为3 g和18 g时烘焙的面包品质最好。在4个配粉处理中,200g超强筋小麦济麦229面粉中添加100 g普通小麦济麦22面粉的混粉烘焙得到的面包品质最好。因此,适当调整超强筋小麦粉面包的面团、面包胚醒发时间及物料配比,可以烘焙出品质优良的面包。 相似文献
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为了提高面包的营养价值,扩大具有活性成分的植物在膳食中的应用,本研究以荞麦苗粉为面包辅料,探讨了荞麦苗粉面包的最佳制作工艺。采用单因素实验、正交试验等方法,以比容、质构、感官评价等为指标,进行了荞麦苗粉营养面包的配方改良和工艺优化,研制出荞麦苗粉保健面包。结果表明,面包辅料最佳配方及工艺(以面粉质量计):荞麦苗粉2%,酵母1.0%,荞麦苗粉直接加入面粉中,面团一次发酵时间20 min,中间发酵50 min,醒发时间90 min,烘烤温度上火170 ℃,下火190 ℃。研制的荞麦苗粉营养面包产品具有面团发酵和烘烤后的荞麦苗粉的面包纤维,外形完整,组织细致光滑,松软有弹性,气孔均一,纹理清晰,气孔壁细薄,松软可口,面包比容3.72 mL/g, 粗纤维1.15%~1.20%,粗蛋白含量11.8%~13.1%,弹性值为0.920,黏聚性为0.570,硬度值为338.15 g,咀嚼性值为176.61 g·s,感官评分为80.5分。 相似文献
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籽粒苋保健面包的研制 总被引:5,自引:0,他引:5
采用GB/T14611-93的直接发酵法以5%、10%、15%、20%、25%的籽粒苋粉分别代替小麦粉制作面包,探讨最适添加量、醒发时间和氧化剂的添加量,确定的较好配方和加工工艺是以15%的苋粉代替小麦粉,(33±1)℃发酵90min,(33±1)℃下醒发45min,在200~220℃下烘烤20min。此外,随籽粒苋粉添加量的增加,面包中的蛋白质、纤维素及灰分含量也逐渐增加,但脂肪含量逐渐下降。当用15%的籽粒苋粉时,蛋白质、纤维素、灰分分别比全麦粉面包提高4.58%、30.72%、135.94%,而脂肪下降20.41%。实验结果说明籽粒苋面包具有很好的感官质量与营养价值,是极易被广大群众接受的保健食品。 相似文献
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The aim of this work was to study the effects of sourdough fermentation of wheat flour with Lactobacillus plantarum, on the quality attributes of mixed oat-wheat bread (51 g whole grain oat flour and 49 g/100 g white wheat flour). Emphasis was laid both on β-glucan stability as well as bread structure and sensory quality. The variables of the sourdough process were: dough yield (DY), fermentation time, fermentation temperature, and amount of sourdough added to the bread dough. The sourdough process was shown to be a feasible method for mixed oat-wheat bread, and, when optimized, provided bread quality equal to straight dough baking. A small amount (10g/100 g dough) of slack sourdough fermented at high temperature for a long time resulted in the most optimal sourdough bread with the highest specific volume (3.5 cm3/g), the lowest firmness after 3 days storage (0.31 kg), and low sensory sourness with high intensity of the crumb flavour. Wheat sourdough parameters did not affect the content of oat β-glucan in the bread. Additionally, both straight dough and sourdough bread contained 1.4-1.6 g β-glucan/100 g fresh bread. The average molecular weight of β-glucan was 5.5 × 105 in both types of bread, while that of oat flour was 10 × 105. This indicates that a slight degradation of β-glucan occurred during proofing and baking, and it was not affected by variation in the acidity of the bread between pH 4.9-5.8. 相似文献
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为了提高面包营养价值,改善滋味,降低面包老化速度,延长保质期,将甘薯淀粉添加到面包当中,采用单因素和正交实验,考察配方(甘薯淀粉、黄油、干酵母的添加量)及加工工艺(一次醒发时间、醒发温度和烘焙时间)对面包感官性状和质构的影响。基于模糊数学的评价方法评价甘薯淀粉面包的品质,对甘薯淀粉面包的形状、色泽、松软度、香味、滋味进行感官性质的分析。结果表明:最佳配方为混合粉(小麦粉+甘薯淀粉)150 g,甘薯淀粉的含量为15 g、黄油15 g、干酵母5.5 g;最优加工工艺为一次醒发时间为60 min、醒发温度为25 ℃、烘焙时间为9 min;最优条件下其硬度为27.95 N,弹性为15.18 mm,咀嚼性为228.30 mJ,胶粘性为15.05 N。按此条件制作的甘薯淀粉面包色泽金黄,外形饱满,柔软适口具有甘薯淀粉面包特有的风味,为甘薯淀粉面包工业化生产提供理论指导,同时丰富面包种类,拓宽甘薯淀粉用途。 相似文献
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An optimum formula for short-time breadmaking included flour (100%), yeast (5%), sugar (3%), salt (1.5%), shortening (3%), oxidant (100 ppm ascorbic acid and 60 ppm KBrO3), and optimum water. The minimum fermentation time for good volume was 15 min. Ambient temperature greatly affected baking performance, and formula changes would be required to produce optimum short-time bread at different temperatures. Baking the same flours by both short- and long-time baking methods gave poor correlations between loaf volumes and oxidant requirements. 相似文献
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Optimization of sourdough process for improved sensory profile and texture of wheat bread 总被引:2,自引:0,他引:2
The aim of the study was to determine optimum sourdough process conditions for improved flavour and texture of wheat bread. The influence of process conditions and the starter culture on the characteristics of wheat sourdough bread was established by using response surface methodology. Influence of fermentation temperature (16-32 °C), ash content of flour (0.6-1.8 g/100 g), and fermentation time (6-20 h) were considered as independent factors and their effects were studied in sourdough bread fermented with Lactobacillus plantarum, Lactobacillus brevis, Saccharomyces cerevisiae or with a combination of yeast and lactic acid bacteria. Intensity of sensory attributes, specific volume and bread hardness were considered as the main responses. Ash content of flour and fermentation time were the main factors determining the intensity of sensory attributes. The possibility to enhance intensity of overall flavour, aftertaste and roasted flavour without excessive pungent flavour and without reduced fresh flavour in wheat bread containing 20 g sourdough/100 g of wheat dough was demonstrated by choosing e.g. Lb. brevis for a starter and by utilization of high ash content of flour, long fermentation time and reduced temperature. Bread specific volume was improved 0.2-0.5 ml/g and hardness was reduced (after 4 days of storage) up to 260 g by using low ash content of flour and by optimizing fermentation time according to the microbial strain. Lactic acid fermentation had more profound influence on both desired and undesired flavour attributes, as well as textural features of bread in comparison with yeast fermentation. 相似文献
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Enzymatic Reduction of Phytate in Whole Wheat Breads 总被引:1,自引:0,他引:1
The presence of phytate in flour may be responsible for reduced bioavailability of iron, magnesium, zinc, and calcium from bread. The effect of various concentrations of commercial phytase or phosphatase added to whole wheat flour-yeast doughs on their phytate and nonphytate phosphorus content has been investigated. By using 2.0% (flour basis) of phytase and 0.11% phosphatase the initial phytate phosphorus concentration of the dough was reduced to 1/8 and 1/12 of its initial values, respectively. Storage of the whole wheat breads for up to 96 hr at room temperature showed further significant reduction of phytate phosphorus. The phytate phosphorus content of yeast leavened whole wheat breads decreased during 2 hours of dough fermentation, baking and the subsequent 48 hours of storage at room temperature from 24 mg/100g dough (dry matter) to 1.7 mg/100g bread (dry matter); the phytate phosphorus continued to decrease and after 96 hours storage it was 0.6 mg/100g bread. 相似文献