摘要
将苹果泥添加到普通面包中研制苹果面包,通过单因素试验和正交试验得出苹果面包的最佳生产工艺和配方。结果表明,面团发酵时间为90min时发酵效果最佳。苹果面包的最佳配方是:面粉100%,苹果泥20%,酵母2.0%,白砂糖12%,黄油10%。
In this study, apple was added in to make apple bread. The best technological conditions and formula were decided with the single - factor experiments and orthogonal. The results showed that the dough had best quality when the fermentation time was 90 minutes. The best formula of the apple bread was that flour was 100%, apple mud was 20%, yeast was 2.0% , sugar was 12% and butter was 10%.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
北大核心
2012年第1期116-120,共5页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
关键词
苹果
面包
工艺条件
配方
Apple
Bread
Technological Conditions
Formula
