摘要
通过正交实验筛选了裸燕麦面包的最佳配方和工艺。裸燕麦面包的最佳配方为:裸燕麦面12%、干酵母1%、糖8%、面包改良剂2%;最佳工艺为:醒发温度33℃,醒发时间2.0h,焙烤温度180℃,焙烤时间20min。
The optimal ingredients and processing technology have been studied through orthogonal design. The optimal ingredients of naked oats powder bread are as followed： 12% naked oats powder, 1% of dry yeast, 8% of surge and 2% of bread improving additive. The optimal technologies are as followed： the temperature of incubation is 33℃, the time of incubation is 2h, the temperature and time of bake are 180℃ and 20min, respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期179-181,184,共4页
Science and Technology of Food Industry
关键词
裸燕麦面包
配方
加工工艺
正交设计
naked oats bread
ingredients
technology
orthogonal design
