摘要
通过在高筋粉中加入全麦粉和山楂粉,并用酵母二次发酵,研制出山楂全麦面包。以感官评分为指标,通过单因素试验和正交试验确定全麦粉、山楂粉、奶粉和食盐的添加量对面包品质的影响。结果表明,山楂全麦面包最佳配方为:全麦粉20%,山楂粉1.6%,奶粉3.5%,食盐0.8%,酵母0.9%,鸡蛋14.3%,水50%,白砂糖9.5%,黄油8.3%和面包改良剂0.47%。由此制得的山楂全麦面包风味独特,富含膳食纤维,具有山楂的营养保健功能。
The hawthorn whole wheat bread was made by adding whole wheat flour and hawthorn powder to high-gluten flour after secondary fermentation with yeast.Using sensory evaluation as indexes,the effect of different whole wheat flour,hawthorn powder,milk powder and salt addition on bread quality was determined through single factor experiment and orthogonal test.The results showed that the optimum formula was as follows：whole wheat flour 20％,hawthorn powder 1.6％,milk powder 4.0％,salt 1.0％,yeast 0.9％,egg 14.3％,water 50％,white sugar 9.5％,butter 8.3％ and bread improver 0.47％.The hawthorn whole wheat bread was rich in dietary fiber,unique flavor with health functions of hawthorn.
出处
《中国酿造》
CAS
2014年第9期168-172,共5页
China Brewing
基金
2013盼盼食品杯烘焙食品创意大赛项目
关键词
山楂
全麦
面包
最佳配方
hawthorn
whole wheat
bread
optimum formula
