| 紫薯甜面包的研制 |
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| 引用本文： | 高徐梅,吕远平.紫薯甜面包的研制[J].江苏调味副食品,2011,28(3):9-11. |
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| 作者姓名： | 高徐梅 吕远平 |
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| 作者单位： | 四川大学轻纺与食品学院,四川成都,610065 |
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| 摘 要： | 为了丰富面包品种、开发更具营养价值的面包,以紫薯甜面包的感官评分为考察指标,通过正交试验确定了紫薯甜面包的关键技术参数：每1 000 g面粉添加100 g紫薯粉、180 g白砂糖,面团发酵时间为120min,所研制的紫薯甜面包具有良好的色泽和口感。同时给出了紫薯甜面包的产品指标。
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| 关 键 词： | 紫薯 甜面包 正交试验 |
The development of purple sweet potato bread |
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| GAO Xu-mei,LV Yuan-ping.The development of purple sweet potato bread[J].Jiangsu Condiment and Subsidiary Food,2011,28(3):9-11. |
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| Authors: | GAO Xu-mei LV Yuan-ping |
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| Affiliation: | (College of Light Industry and Food Engineering,Sichuan University,Chengdu,Sichuan,610065) |
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| Abstract: | In order to enrich bread varieties and develop more nutritional bread,with the sensory evaluation as the index,the key technical parameters of purple sweet potato bread are determined by orthogonal test as the following：the addition of 100 g purple sweet potato powder and 180 g sugar to each 1 000 g flour,and the dough fermentation time 120 min.The final product has a good color and taste.The product＇s indexes of purple sweet potato bread are also put forward as well. |
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| Keywords: | purple sweet potato sweet bread orthogonal test |
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