摘要
为了弥补部分人群硒摄入不足,将富硒番薯粉添加到面包中,为消费者提供一种新型的、具有保健功能的面包。通过单因素试验,响应面试验对面包的生产工艺进行优化,得到富硒番薯面包最佳配方:富硒番薯粉添加量8.51%、酵母粉添加量0.86%、蔗糖添加量5.94%,在此条件下富硒番薯面包的感官评分91.2分。
In order to make up the selenium deficiency of some people,selenium-rich sweet potato powder was added to bread to provide consumers with a new type of bread with health functions.Through single factor experiment and response surface experiment,the production process of bread was optimized,and the optimal formula of selenium-enriched sweet potato bread was obtained as follows:selenium-enriched sweet potato powder 8.5%,yeast powder 0.86%and sucrose 5.94%.Under the formula,the sensory score of selenium-enriched sweet potato bread was 91.2.
作者
翟丽丽
ZHAI Li-li(Dairy and Agriculture Technology College,Baotou Light Industry Vocational Technical College,Baotou 014035,Inner Mongolia,China)
出处
《粮食与油脂》
北大核心
2019年第12期46-48,共3页
Cereals & Oils
基金
内蒙古自治区教育科学研究“十三五”规划课题（项目编号NZJGH2018073)
关键词
富硒番薯
面包
感官品质
selenium-enriched sweet potato
bread
sensory quality
