摘要
以感官和质构特性为评价指标,通过单因素试验考察玫瑰花粉碎时间,超微玫瑰花粉、酵母、蔗糖添加量,烘烤温度、烘烤时间对面包品质的影响,并采用正交试验确定面包的最佳制作工艺。结果表明:最优的工艺参数为玫瑰花粉碎时间70 s、超微玫瑰花粉1 g、酵母1.5 g、蔗糖17 g、烘烤温度170℃、烘烤时间15 min。在此条件下,烤制的面包玫瑰风味浓郁、口感俱佳,且营养价值较高。
Taking sensory and texture characteristics as evaluation indexes,the effects of rose powder milling time,addition amount of ultra-micro rose powder,yeast and sugar,baking temperature and baking time on bread quality were investigated by single factor test.The optimal production process of bread was determined by orthogonal tests.The results showed that the optimal technological parameters were as follows:milling time 70 s,ultra-micro rose powder 1 g,yeast 1.5 g,sugar 17 g,baking temperature 170℃and baking time 15 min.Under these conditions,the bread had strong rose flavor,good taste and high nutritional value.
作者
李凤霞
胡元庆
范璐琳
郭大中
LI Feng-xia;HU Yuan-qing;FAN Lu-lin;GUO Da-zhong(School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou 363000,Fujian,China)
出处
《粮食与油脂》
北大核心
2020年第7期48-52,共5页
Cereals & Oils
基金
福建省自然科学基金面上项目(2017J01453)
福建省教育厅A类项目(JAT160309)
国家级大学生创新训练项目(201810402030)。
关键词
超微玫瑰花粉
面包
感官评价
质构特性
ultra-micro rose powder
bread
sensory evaluation
texture characteristic
