摘要
将燕麦和番茄添加到面包中,研制一种营养丰富、风味独特的新型面包.通过单因素试验和正交试验确定燕麦番茄营养面包的最佳配方为:燕麦粉10%、番茄汁14%、白砂糖12%、水31%、食盐1%、黄油10%、鸡蛋12%、酵母1%、奶粉4%、改良剂0.5%.此条件下制得的面包表面金黄色、芯浅粉色,并具有独特的风味和口感.
Oats and tomatoes were added to bread to develop a new type of bread with rich nutrition and unique flavor. The best formula of oat tomato nutrition bread was determined by single factor test and orthogonal test: oat flour 10%, tomato juice 14%, white sugar12%, water 31%, salt 1%, butter 10%, egg 12%, yeast 1%, milk powder 4%, and improver 0.5%. The bread made under this condition has a golden surface, a light pink core, and a unique flavor and taste.
作者
杨胜男
尼玛潘多
祁冰洁
YANG Shengnan;PANDUO Nima;QI Bingjie(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2019年第5期47-48,51,共3页
Agricultural Science & Technology and Equipment
基金
沈阳师范大学2018年大学生创新创业训练计划项目(201810166423)
关键词
营养面包
燕麦
番茄
配方
nutritional bread
oat
tomato
formula
