摘要
通过在普通面包原料中加入芒果浆的方法,研制具有芒果营养和保健功能的面包。结果表明,采用先添加芒果浆进行搅打的方法,制作出的面包在外观形状、内部组织结构及色泽与口感为好;通过正交试验,筛选出芒果面包的最佳工艺配方为:芒果浆添加量(以面粉质量计)40%,奶粉20%,白砂糖10%,水32%,再配以20%的黄油,经酵母发酵,可生产出营养丰富、色泽诱人、风味独特的芒果面包。
The bread which had nutrition the health care function of mango was made by the method of adding mango pulp to ordinary bread ingredients. The results showed that, the appearance and shape, internal organizational structure and color and mouthfeel of bread were good by the method of adding the mango pulp before whipping. By orthogonal test, the optimum formulation for mango bread was as follow, additive amount of mango pulp （to flour weight） was 40%, milk powder was 20%, sugar was 10%, water was 32%, butter was 20%, and then through yeast fermentation, the mango bread with rich nutrition, attractive color and unique flavor was produced.
出处
《保鲜与加工》
CAS
2013年第1期36-39,共4页
Storage and Process
关键词
芒果
面包
配方
工艺
mango
bread
formula
technology
作者简介
陈云（1968-），女，汉族，硕士，副教授，主要从事农副产品加工和质量检测工作
