摘要
以面包粉为原料,发芽燕麦粉、酵母、鸡蛋等为辅料,通过蒸制工艺得到一款营养强化面包。以感官评分为评价指标,通过单因素和正交试验确定发芽燕麦面包最佳配方。结果表明:最佳配方为面包粉100 g、水30 g、黄油10 g、食盐1.5 g、牛奶30 g、鸡蛋10 g、发芽燕麦粉20 g、白砂糖20 g、酵母1.5 g、面包改良剂0.4 g。由该配方制作出的面包风味独特,有杂粮香气,表皮细腻平滑,面包芯气孔均匀,柔软且富有弹性。
With bread flour as the main material,germinated oat flour,yeast,eggs,etc.as auxiliary materials,a nutritionally fortified bread was obtained through the steaming process.Using sensory score as evaluation index,the best formula of germinated oat bread was determined through single factor and orthogonal experiment.The results showed that the best formula was as follows:bread flour 100 g,water 30 g,butter 10 g,salt 1.5 g,milk 30 g,eggs 10 g,germinated oat flour 20 g,white sugar 20 g,yeast 1.5 g,and bread improver 0.4 g.The bread produced by the formula had unique flavor,the aroma of grains fine and smooth skin,and uniform pores in the bread core,it was soft and elastic.
作者
郭芳
GUO Fang(Department of Life Science,Lvliang University,Lvliang 033000,Shanxi,China)
出处
《粮食与油脂》
北大核心
2021年第5期101-103,110,共4页
Cereals & Oils
基金
吕梁市科技重点研发项目(2019NYGG32)
山西省高等学校科技创新项目(2020L0703)
吕梁学院大学生创新创业项目(CXCY202082)。
关键词
发芽燕麦
蒸面包
正交试验
感官特性
质构特性
germinated oat
steamed bread
orthogonal experiment
sensory property
texture property
