摘要
在普通面包用料的基础上加入山楂粉和薄荷粉,采用一次发酵法制作山楂薄荷营养面包,通过单因素试验和正交试验研究,探讨山楂粉、薄荷粉和白砂糖的添加量对面包品质的影响。结果表明,影响山楂薄荷营养面包品质的主次因子为:山楂粉>白砂糖>薄荷。山楂薄荷营养面包烘焙的最佳配方为:面包粉1 000 g、山楂粉10 g、薄荷粉1.0 g、白砂糖250 g、酵母12 g、奶粉53 g、面粉改良剂6 g、鸡蛋100 g、食盐10 g、无水酥油100 g。按此配方研制成的山楂薄荷营养面包表皮颜色金黄,瓤心微红有透明感,气孔膜薄,组织均匀,有淡淡的薄荷芳香和山楂的酸味,有营养保健作用。
On the basis of the ordinary bread materials, adding hawthorn powder and mint powder into the bread, adopting the method of making bread with one fermentation, through single factor experiment and orthogonal experiment research, determine the hawthorn powder, mint and sugar content on bread quality. Results showed that the primary and secondary factors that influences the quality of hawthorn nutrition bread was： hawthorn powder 〉 mint 〉 granulated sugar.The best formula of hawthorn mint nutrient bread was： bread flour 1 000 g, hawthorn powder 10 g, peppermint powder 1.0 g, sugar 250 g, yeast 12 g, milk powder 53 g, flour improver 6 g, 100 g eggs, salt 10 g and anhydrous butter 100 g. Development of hawthorn nutrient bread ： skin color golden, the pulp heart red flesh has a clear, stoma membrane thin, uniform organization, had a hint of mint fragrance and hawthorn sour, nutritious heahh care function.
出处
《食品研究与开发》
CAS
北大核心
2015年第16期84-88,共5页
Food Research and Development
关键词
营养面包
配方
感官评定
nutrition bread
formula
sensory evaluation
