摘要
以面包专用粉为主要原料,添加大豆粉、酵母、面包改良剂、白砂糖等辅料,采用一次发酵工艺生产面包。以感官评价为指标,通过单因素试验和正交试验,确定最佳的工艺参数为:面包专用粉100g,大豆粉添加量为4g,面包改良剂量0.2g,酵母添加量1.8g。该工艺参数下制作的面包内部组织柔软细腻,纹理结构好,香味浓郁,蛋白质含量由11%提高到14%,强化了面包中蛋白质营养,其品质优于普通面包。
Baking breads with one-fermentation technology used bread-flour as raw material and added with soybean powder, yeast, bread improvers and sugar, Judging with the sensory evaluation, the optimum conditions were obtained by single factor and orthogonal tests. The result as follows： bread-flour lOOg, soybean powder 4 g, bread improvers 0.2 g, yeast 1.8 g. In those parameter, the soybean powder fortified bread possessed good texture, fermented aroma and its quality was better than normal bread.
出处
《食品科技》
CAS
北大核心
2012年第6期186-190,共5页
Food Science and Technology
作者简介
孙小凡（1976-），女，山东菏泽人，硕士，讲师，研究方向为粮食、油脂与植物蛋白工程。
