摘要
以藜麦为主要粗粮成分,对藜麦杂粮面包的制作工艺进行研究。通过摸索藜麦与高筋粉的不同添加比例及采用正交设计探究杂粮面包中各主要成分的配比,以感官评价、含水量、酸度、比容为标准,得出最佳制备工艺,并测定其微生物指标。结果表明,藜麦杂粮面包的最佳制备工艺为:藜麦粉∶高筋粉∶白砂糖∶酵母质量比为25∶70∶10∶2,其中,藜麦添加量是影响面包感官评价的首要因素,菌落总数和大肠杆菌数均符合国家标准,无常见致病菌。根据该工艺制作的藜麦杂粮面包外观适中,口感良好,营养丰富,是老少皆宜的健康食品。
In this study,quinoa was used as the main material to study the production process of quinoa cereal bread.By exploring the different proportion of quinoa and high gluten flour,the best combination was obtained by orthogonal design experiment taking sensory evalution,water content,acidity,specific volume as the standard,and the microorganism index was detemined.The results showed that the quality of bread was the best when the quality ratio of the proportion of quinoa,high gluten flour,sugar,yeast was 25∶70∶10∶2.The quinoa was the primary factors influencing the sensory evaluation of bread.The total colony and Escherichia coli number were within the requirements of national standards and there were no common pathogenic bacteria.Quinoa cereals bread made by this technology has moderate appearance,good taste and rich nutrition,it is a healthy food for all ages.
作者
赵红梅
杨艳君
马建华
ZHAO Hongmei;YANG Yanjun;MA Jianhua(College of Biological Science and Technology,Jinzhong University,Jinzhong 030600,China)
出处
《山西农业科学》
2019年第3期457-459,共3页
Journal of Shanxi Agricultural Sciences
基金
晋中学院"1331"工程创新团队阶段性成果
关键词
藜麦
杂粮面包
制备工艺
正交试验设计
quinoa
cereals bread
preparation technology
orthogonal experimental design
