莲藕膳食纤维法式小面包的生产配方研究

添加适量藕渣粉和藕汁,采用直接发酵法生产法式小面包,在预实验确定法式小面包的基本生产配方及工艺要点的条件下,对关键原辅料用量进行了单因素和正交实验,最终确定糕点粉、藕汁、藕渣粉、食品添加剂(面包改良剂和单甘酯混合物,重量比为2:3)的最佳用量分别为20%、21%、6%、1.5%,生产的莲藕膳食纤维法式小面包比容、色香味、口感及质构纹理俱佳。

Study on the production formula of lotus root dietary fiber french stytle bread

The proper lotus root juice and lotus root residues powder were added into flour in the direct fermentation method to make lotus root dietary fiber french stytle bread.The basic formula and technological essentials were determined by the results of preliminary test.Under these conditions,the addition amount of important raw and supplemental materials was studied through the single factor and orthogonal test method.The result showed that the optimum addition amount(the percentage of total flour)was 20% cake flour,21% lotus root juice,6% lotus root residues powder,1.5% food additives(including 0.6% bread improver and 0.9% glyceryl monostearate).The specific volume,colour,flavor,taste,mouth feel and texture characteristic of lotus root dietary fiber french stytle bread were very good.