摘要
以啤酒花、小麦胚芽粉、高筋面包粉为主要原料,加入适量的酵母、奶粉、鸡蛋等辅料,可制备啤酒花小麦胚芽麦芽糖醇吐司面包。本文在单因素试验的基础上,用正交试验对啤酒花小麦胚芽麦芽糖醇面包的配方进行优化。结果表明,啤酒花老面种添加量为20%、小麦胚芽粉添加量为10%、麦芽糖醇粉添加量为12%时,制作的啤酒花小麦胚芽麦芽糖醇吐司面包色泽良好、组织细腻、口感柔软、不易老化,具有淡淡的啤酒花与小麦胚芽特有风味。
The hop wheat germ maltitol toast was prepared with hops,wheat germ powder and high gluten bread powder as the main raw materials,and appropriate amount of yeast,milk powder and egg was added.On the basis of single factor test,orthogonal test was used to optimize the formulation of hop wheat germ maltitol bread.The results showed that when the dosage of hops old flour was 20%,wheat germ powder was 10%and maltitol powder was 12%,the hop wheat germ maltitol toast was made with good color,fine texture,soft taste,and is not easy to age,with a faint flavor of hops and wheat germ.
作者
王志辉
黄迪惠
陈文韬
项雷文
WANG Zhihui;HUANG Dihui;CHEN Wentao;XIANG Leiwen(College of Food and Bioengineering,Fujian Normal University of Technology,Fuzhou 350300,China;Fuzhou Grain Food Industry Technology Innovation Center,Fuzhou 350300,China)
出处
《现代食品》
2024年第16期125-128,共4页
Modern Food
基金
福州市谷物食品行业技术创新中心项目(RK202028)
福州市科技创新平台项目(2022-P-011)。
