摘要
在单因素实验的基础上,以燕麦粉添加量、橘络用量、酵母用量、发酵时间为自变量,感官,比容,质构为评价指标,进行正交试验优化燕麦橘络面包的制作工艺。结果表明:小麦粉276g、燕麦粉24g、橘络12g、酵母7g、水150mL、食用盐4g、黄油16g、奶粉10g、白砂糖50g、鸡蛋60g、发酵时间25min时,燕麦橘络面包品质最佳。根据极差分析,各因素对面包品质的影响为:酵母用量(C)>发酵时间(D)>橘络用量(B)>燕麦添加量(A)。
Based on single factor experiments,this paper conducts orthogonal experiments to optimize the processing technology of oatmeal tangerine pith bread,taking oatmeal addition,tangerine pith amount,yeast amount and fermentation time as independent variables and sensory evaluation scores,specific volume and textural properties as evaluation indexes.The results show that the products present the best quality with the optimum processing parameters of wheat flour 276g,oat flour 24g,tangerine pith 12g,yeast 7g,water 150mL,salt 4g,butter 16g,milk powder 10g,sugar 50g,egg 60g and fermentation time 25min.According to the analysis of the extreme difference,the effects of various factors on the quality of bread in descending order are as follows:yeast dosage(C)>fermentation time(D)>tangerine added(B)>oats added(A).
作者
杨芳
徐亚琪
王清
YANG Fang;XU Yaqi;WANG Qing(Sichuan Tourism University, Chengdu610100, Sichuan, China)
出处
《四川旅游学院学报》
2019年第2期23-28,共6页
Journal of Sichuan Tourism University
基金
烹饪科学四川省高等学校重点实验室后期资助项目"即食芦笋酸辣椒酱的工艺及风味物质变化规律研究"
项目编号:HQPRKX2017Z02
四川旅游学院大学生创新创业项目"燕麦橘络面包制作工艺的研究"
项目编号:2017XKZ57
