摘要
在单因素实验的基础上,利用正交实验法对蒲公英粉的含量、豆渣的含量、水的含量、白砂糖含量等因素进行优化以改善面包的品质.以感官评分、质量指标为评价指标确定蒲公英豆渣纤维面包的最佳制作工艺.实验结果表明:蒲公英豆渣纤维面包的最佳工艺参数为以面粉质量为基准,蒲公英粉含量4%,豆渣含量20%,水含量50%,白砂糖含量15%.此时得到的蒲公英豆渣纤维面包品质最优,感官评分达91.9分;面包表皮色泽美观,面包芯细腻,松软可口,拥有特有的发酵香气,且具有蒲公英的清香.
In this experiment,flour was used as the raw material to study the production parameters of bread with dandelion and bean dreg.Based on the single factor test,the orthogonal test method was used to optimize the dandelion powder content,bean dreg content,water content,white sugar content and other factors to improve the quality of the bread,using sensory score and quality index as evaluation index to determine the best production process of dandelion bean dreg bread.The experimental results showed that the best process parameters of dandelion bean dreg bread were:dandelion powder content 4%,bean dreg content 20%,water content 50%,white sugar content 15%,the sensory score of the bread was 91.9 points,the bread skin was beautiful in color,the texture of the bread core was delicate,and the texture was soft.In addition to the unique fermentation aroma of the bread,it also had a dandelion fragrance.
作者
吴萧
周彤
董增
WU Xiao;ZHOU Tong;DONG Zeng(College of Biology and Food Engineering,Suzhou University,Suzhou 234200,Anhui,China)
出处
《兰州文理学院学报（自然科学版）》
2024年第2期95-100,共6页
Journal of Lanzhou University of Arts and Science(Natural Sciences)
基金
宿州学院校级重点研究项目(2022yzd03)
安徽省教育厅重点项目(2022AH051360)
2022年安徽省大学生创新创业计划训练项目。
关键词
蒲公英
豆渣面包
正交实验
加工工艺
dandelion
bean dreg bread
orthogonal test
manufacturing process
