淮山药保健面包配方的研究  

The Formula Research of Yam Bread

作　　者：孙芝杨[1] 杨振东[1] 焦宇知[2] 

机构地区：[1]江苏食品药品职业技术学院江苏省食品加工工程技术研究开发中心,江苏淮安223003 [2]江苏食品药品职业技术学院科技处,江苏淮安223003

出　　处：《江苏调味副食品》2013年第3期29-32,共4页Jiangsu Condiment and Subsidiary Food

基　　金：淮安市科技支撑计划项目(SN12082)

摘　　要：在传统面包配方的基础上添加具有保健功效的淮山药粉,通过单因素实验和正交试验得出淮山药保健面包的配方为:面包专用粉1000 g、水500 g、白砂糖200 g、起酥油55 g、酵母15 g、淮山药粉10 g、食盐5 g、α-淀粉酶3.5 g、硬脂酰乳酸钠2 g、鸡蛋1个。烤制出颜色金黄、瓤心富有弹性、气孔细密均匀且具有山药香味的保健面包。Yam powder was used to produce functional bread.Yam bread formula was gotten by experiment of single factor and orthogonal.Optimal formula is that bread flour is 1000 grams,water is 500 grams,white granulated sugar is 200 grams,shortening is 55 grams,yeast is 15 grams,yam powder is 10 grams,salt is 5 grams,a-amylase is 3.5 grams,sodium stearoyl lactylate is 2 grams and 1 egg.Results show that yam bread has golden color,bread core is elastic,stoma is closed and even,product has yam flavor.

关 键 词：淮山药粉 面包 配方 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]