摘要
以面粉、红平菇为原料,通过对面团配比、发酵、醒发以及烘烤等工艺参数的研究,生产出一种新型面包。结果表明菇类面包的生产工艺条件为：高筋面粉100g、4g红平菇粉、20g蔗糖、1.3g干酵母,发酵温度为28℃,发酵时间为90min,醒发温度为35℃,醒发时间为120min,烘烤温度为面火190℃,底火200℃,烘烤时间为10min。在此工艺下制作的面包外观质量和内在质量都较好,风味能被消费者所接受,而且,营养价值高于普通面包,其中,蛋白质含量增加了2.3%,膳食纤维增加了0.4%,灰分增加了0.2%,脂肪含量减少了0.6%,淀粉减少了2%。
This experiment with flour,red mushroom as raw materials,produce a kind of new mushrooms bread,through research of process technology parameters by the bread dough ratio,fermentation,awake and baking ect.The test results show that the process conditions of mushrooms bread for：Strong flour 100g,red mushroom powder 4%,sucrose 20g and yeast 1.3g,fermentation temperature 28℃,fermentation time 90min,the final fermentation temperature 35℃,its time 120min,baking temperature for surface fire 190℃,bottom fire 200℃,baking time 10min.In these processes,the appearance and intrinsic quality of the red mushroom bread was better,the overall quality can be accepted by consumers,and its nutritional value was more than ordinary bread with the protein content increased by 2.3%,dietary fiber increased by 0.4%,an increase of 0.2% ash content,fat content reduced by 0.6%,and starch decreased by 2%.
出处
《食品研究与开发》
CAS
北大核心
2010年第8期72-76,共5页
Food Research and Development
关键词
红平菇
面包
工艺研究
red mushroom
bread
technology research
