摘要
该文对南瓜红薯面包配方、工艺进行了研究,在单因素试验基础上经正交试验确定南瓜红薯面包的最佳配方为:面包粉48%、奶粉1.9%、无水酥油3.8%、食盐0.5%、鸡蛋4.8%、面包改良剂0.3%、水23%、南瓜粉4.8%、干酵母0.4%、白砂糖7.8%、红薯泥5.2%,在单因素试验基础上经正交试验确定南瓜红薯面包的工艺为:主面团快速搅拌时间8 min、主面团发酵时间1.5 h、烘烤时间20 min.
This paper is to study the making of bread that uses pumkins and sweet potatoes as the main kind of foodstuff. The optimal formula, ascertained by orthogonal experiments based on single-factors tests, was as follows： bread powder took 48% ; milk powder, 1.9% ; ghee, 3.8% ; salt, 0.5% ; eggs, 4.8% ; bread improver, 0.3% ; water, 23%; pumpkin powder, 4.8%; yeast, 0.4%; sucrose, 8.6%; sweet potato pasty, 3.8%. The optimal technology, which was also ascertained by orthogonal experiments based on single-factors tests, was as follows： the fasting wipe time of main paste was 8 minutes ; the fermenting time of main paste, 1.5 hours ; the roasting time 20 minutes.
出处
《南京晓庄学院学报》
2012年第6期38-42,共5页
Journal of Nanjing Xiaozhuang University
关键词
南瓜红薯面包
配方
工艺
bread with pumpkins and sweet potatoes
formula
technology
