摘要
添加生熟板栗粉的面包,其总体评分随板栗粉添加量的增加而下降。生栗粉添加量在4%～5%、熟栗粉添加量5%～6%时,烤出的面包具有最佳的板栗风味和面包应有的品质;小于4%添加量,面包板栗风味不明显,大于6%添加量,面包体积、颜色、口感、气孔等品质劣化加快。添加熟板栗粉的面包除瓤心色泽外,其它面包综合品质要好于生板栗粉面包。
The organoleptic scores for bread prepared with mixture powder decreased with the ratio of chestnuts powder increasing. Bread with optimum quality and chestnut flavor has been obtained with addition of 4%-5% of raw chestnut powder or of 5%-6% of cocked chestnut powder respectively. There was no perceptional chestnut flavor in the bread with a ratio of less than 4% of chestnut powder. The volume, color, taste and gas cavity of the bread deteriorated when addition of chestnuts powder more than 6%. Except for interior color of bread, bread prepared mixture powder with cocked chestnuts powder had better quality scores than that with raw chestnuts powder.
出处
《食品科技》
CAS
北大核心
2006年第12期33-37,共5页
Food Science and Technology
关键词
板栗粉
面包
烘焙质量
chestnut powder
bread
baking qualities
