摘要
为增强面包的营养与保健作用,在制作过程中加入玉米花粉,经过二次发酵和焙烤,研制出具有花粉清香和发酵香味的花粉面包。花粉面包的最佳生产工艺务件是:酵母添加量2%,糖添加量10%,发酵时间6h,玉米花粉添加量3%。
To enhance nutritional value and health functions of bread, corn pollen were added into dough to produce pollen bread through two -step fermentation and baking. The pollen bread was produced with particular aroma from fermentation and pollen. The optimized formula was 2% yeast, 3% corn pollen and 10% sucrose. The dough was fermented for 6 hours.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第8期120-121,共2页
Science and Technology of Food Industry
基金
辽宁省教育厅科研项目(2004D228)资助渤海大学科研基金(BJ2004001)
关键词
二次发酵
玉米花粉
面包
酵母菌
two-time fermentation
corn pollen
bread
yeast
