摘要
[目的]确定南瓜面包的最佳配方。[方法]设南瓜粉、蔗糖、酵母、面包改良剂4因素,每因素3水平。通过面包的感官评分标准来确定其最佳配比。[结果]4因素对南瓜面包品质的影响次序为:南瓜粉添加量>改良剂添加量>酵母添加量>白砂糖添加量。当南瓜粉、酵母、白砂糖和改良剂的含量分别为4.0%、0.9%、18.0%和0.6%时,南瓜面包品质最佳。[结论]南瓜面包的最佳配比为:南瓜粉4%、酵母0.9%、白砂糖18%和面包改良剂0.6%。
[Objective]The research aimed to determine the best formula of pumpkin bread.[Method]Four factors of pumpkin powder,sugar, yeast,bread improver were selected,with 3 levels of each factor.Through the sensory score criteria of bread,the optimum ratio was determined. [Result]The order of the effects of four factors on the pumpkin bread quality is：additive amount of the pumpkin powder additive amount of the improver additive amount of the yeast additive amount of sugar.When the content of pumpkin powder,yeast,sugar and improver are 4.0%,0.9%,18.0%and 0.6%,the quality of pumpkin powder is the best.[Conclusion]The best formula of pumpkin bread was as follows： 4%pumpkin powder,0.9%yeast,18%white granulated sugar and 0.6%bread improver.
出处
《安徽农业科学》
CAS
北大核心
2009年第36期18147-18148,共2页
Journal of Anhui Agricultural Sciences
关键词
南瓜
面包
制作工艺
Pumpkin
Bread
Manufacture technology
