摘要
以不同面粉为主要原料制作大鼓面包。以感官评分和比体积为指标,选定制作大鼓面包的最佳面粉,再以感官评分为评价指标,在单因素试验的基础上通过正交试验优化大鼓面包的配方工艺。结果表明:制作大鼓面包的最佳面粉为柔风绵柔吐司小麦粉;制作大鼓面包的最佳配方为以柔风绵柔吐司小麦粉质量为基准,酵母添加量1.5%、食盐添加量1.2%、鲜牛奶添加量44%、黄油添加量20%、蛋液添加量20%、白砂糖添加量12%、面包改良剂添加量0.4%,在此条件下制作的大鼓面包外形无塌陷,口感最佳。
Big drum bread was made using different flour as the main raw materials.Using sensory score and specific volume as indicators,the best flour for making big drum bread was selected.Using sensory score as the evaluation index,the formula of big drum bread was optimized by orthogonal experiment based on single factor experiment.The results showed that the best flour for making big drum bread was Japanese toast flour.The optimal formula ofbig drum bread was based on the mass of Japanese toast flour,yeast addition 1.5%,salt addition 1.2%,fresh milk addition 44%,butter addition 20%,eg liquid addition 20%,white sugar addition 12%,and bread improver addition 0.4%.Under these conditions,the big drum bread prepared had no collapse in appearance and the best taste.
作者
胡成飞
陈凤香
朱天仪
HU Cheng-fei;CHEN Feng-xiang;ZHU Tian-yi(Technical Center of Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)
出处
《粮食与油脂》
北大核心
2024年第2期137-140,150,共5页
Cereals & Oils
关键词
大鼓面包
配方
工艺
感官评分
big drum bread
formula
process
sensory score
