摘要
将锥栗制成超微锥栗粉,利用二次发酵工艺制作锥栗花色面包.对锥栗粉、异麦芽低聚糖、酵母和面包改良剂的添加量进行单因素试验,通过正交试验得到锥栗花色面包的加工配方.结果表明,锥栗花色面包配方(均为质量分数)为主料锥栗粉20%+高筋粉80%,辅料(主料的质量分数)为异麦芽低聚糖20%、酵母1.5%、面包改良剂0.15%、水60%、黄油3%、奶粉5%、鸡蛋5%、食盐2%,添加肉松、沙拉酱等制作出的面包外观、口感、风味与品质均较好,锥栗的经济价值得到提高.
Firstly,get the Castanea henryi into ultramicro-tin Castanea henryi powder,then Castanea henryi fancy bread was produced by secondary fermentation.The single cropping test was carried out with the addition of chestnut powder,yeast,bread improver and isomaltooligosaccharides.The processing formula and process conditions of Castanea henryi fancy bread were obtained by orthogonal test.The results show that the formula of Castanea henryi fancy bread were20% of the distillate powder,80%of the high gluten flour,20%of the isomaltooligosaccharides,1.5% of the yeast,0.15% of the bread improver,60% of the water,and 3% of butter,5% of milk,5% of eggs,2%salt.The bread appearance,taste,flavor,quality has been improved with the adding of floss and salad dressing,and the economic value of the chestnut has also been further improved.
出处
《淮海工学院学报（自然科学版）》
CAS
2017年第1期52-55,共4页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
基金
福建省中青年教师教育科研(科技)项目(JA15865)
关键词
锥栗
花色面包
正交试验
配方
Castanea henryi
fancy bread
orthogonal test
formula
