大豆粉营养强化面包工艺研究

以面包专用粉为主要原料,添加大豆粉、酵母、面包改良剂、白砂糖等辅料,采用一次发酵工艺生产面包。以感官评价为指标,通过单因素试验和正交试验,确定最佳的工艺参数为:面包专用粉100g,大豆粉添加量为4g,面包改良剂量0.2g,酵母添加量1.8g。该工艺参数下制作的面包内部组织柔软细腻,纹理结构好,香味浓郁,蛋白质含量由11%提高到14%,强化了面包中蛋白质营养,其品质优于普通面包。

Processing on nutritional health bread of soybean powder

Baking breads with one-fermentation technology used bread-flour as raw material and added with soybean powder,yeast,bread improvers and sugar,Judging with the sensory evaluation,the optimum conditions were obtained by single factor and orthogonal tests.The result as follows:bread-flour 100g,soybean powder 4 g,bread improvers 0.2 g,yeast 1.8 g.In those parameter,the soybean powder fortified bread possessed good texture,fermented aroma and its quality was better than normal bread.