摘要
为了扩展苹果的用途、增加面包的营养和种类、满足消费者对方便主食食品的需求,选用一次发酵法,以面包粉、水、食盐、酵母为基础原料,添加苹果汁及其他辅料制作苹果汁营养面包。以感官评价为指标,通过单因素试验和正交试验,确定苹果汁营养面包的最佳原料配方为高筋粉用量100 g,苹果汁用量6 g,白砂糖用量15 g,酵母用量3 g,食盐用量1.5 g。该工艺参数下制作的面包内部组织柔软细腻、纹理结构和口感较好。
In order to expand the use of apple,increase the nutrition and variety of bread,and meet the needs of consumers for convenient staple food.Apple juice nutritional bread was made by one-step fermentation with bread flour,water,salt and yeast as the basic raw materials,mainly adding apple juice and other auxiliary materials.Judging with the sensory evaluation,the best material recipe for apple juice bread was determined by the single factor and orthogonal tests.The results were as follows:bread flour 100 g,apple juice 6 g,sugar 15 g,yeast 3 g,salt 1.5 g.In that parameter,the apple juice fortified bread possessed good texture,and had good integral mouth feel.
作者
郑焕芹
孙小凡
杜新永
李如一
郭兴峰
ZHENG Huanqin;SUN Xiaofan;DU Xinyong;LI Ruyi;GUO Xingfeng(Department of Food Science and Engineering,Agricultural College,Liaocheng University,Liaocheng,Shandong 252000,China)
出处
《农产品加工》
2021年第12期5-8,共4页
Farm Products Processing
基金
山东省高等学校“青创科技计划”项目(2019KJF028)。
关键词
苹果汁
面包
最佳配方
面包体积测定
apple juice
bread
optimum formula
determination of bread volume
