摘要
以面粉和香菇菌柄粉为原料,通过对面团配比、发酵、醒发以及烘烤等工艺参数的研究,研制出一种新型的营养面包。结果表明,香菇面包的生产工艺条件为:高筋面粉∶香菇菌柄粉∶糖∶酵母为100∶2.0∶18∶1.2,发酵温度为30℃,发酵时间为100min,醒发温度为32℃,醒发时间为130min,烘烤温度为上火190℃,底火200℃,烘烤时间为12min。对香菇面包进行品质评价,产品具有香菇特有的香气,膳食纤维丰富,营养价值高于普通面包。
With mushroom flour added in raw material, through to the ratio of the dough, fermentation, a- wake and baking process parameters such as hair, developed a new type of nutrition bread. The results show that the process conditions of mushroom bread for： bread flour 100 g and 2.0g mushroom powder, 18 g sugar, 1.2g yeast, fermentation temperature for 30 ℃, fermentation time for 100 min. Wake hair for 32 ℃ tempera- ture, time for 130 min wake hair, baking temperature 190 ℃ for fire, low heat 200 ℃, baking time for 12 min. In the process of making bread appearance and internal quality is good, unique aroma with mushrooms, nutritional value more than the average bread.
出处
《包装与食品机械》
CAS
2013年第4期24-27,共4页
Packaging and Food Machinery
关键词
香菇
面包
生产工艺
配方
膳食纤维
mushroom
bread
production technology
formula
dietary fiber
