摘要
以高筋小麦粉为主要原料,以感官评分、比体积、质构特性为评价指标,在单因素试验的基础上,通过正交试验优化果蔬酵素魔芋粉面包的工艺配方,并分析其质构特性。结果表明:最佳工艺配方为以高筋小麦粉质量为基准,果蔬酵素3%、酵母2.0%、魔芋粉0.20%、奶粉4%、黄油7.5%、白砂糖15%、全蛋液12.5%、食盐1.5%、水42.5%,在此配方下制作的面包外形饱满、色泽金黄、气味香甜、口感松软,品质最佳。
Using high-gluten wheat flour as the main raw material,taking sensory score,specific volume and texture properties as the evaluation indexes,on the basis of single factor test,the technological formula of fruit and vegetable enzyme konjac flour bread was optimized by orthogonal test,and its texture properties were analyzed.The results showed that the best technological formula was based on the mass of high-gluten wheat flour,fruit and vegetable enzyme 3%,yeast 2.0%,konjac flour 0.20%,milk powder 4%,butter 7.5%,white granulated sugar 15%,whole egg liquid 12.5%,salt 1.5%,water 42.5%.The bread made under this formula was plump in appearance,golden in color,sweet in smell,soft in taste,and the best in quality.
作者
秦小转
轩云梦
聂卉
QIN Xiao-zhuan;XUAN Yun-meng;NIE Hui(School of Chemical Engineering&Food Science,Zhengzhou University of Technology,Zhengzhou 450044,Henan7 China)
出处
《粮食与油脂》
北大核心
2023年第4期93-96,107,共5页
Cereals & Oils
基金
河南省科技攻关项目(212102210463)
河南省自然科学基金项目(202300410484)
河南省高等学校重点科研项目(20B150026、20B550010)。
关键词
果蔬酵素
魔芋粉
正交试验
质构特性
fruit and vegetable enzyme
konjac flour
orthogonal test
texture property
