高蛋白高膳食纤维面包的研制  

Development of bread with high protein and high dietary fiber

作　　者：杨君[1] 林丹琼[1] 刘旭光[1] 

机构地区：[1]广东农工商职业技术学院热作与管理工程系,广东广州510507

出　　处：《广东农业科学》2011年第9期83-85,共3页Guangdong Agricultural Sciences

基　　金：广东农工商职业技术学院院级课题(XYZD1002)

摘　　要：为充分利用花生蛋白饮料等产品生产中的副产物花生渣,改进面包的营养,将花生渣添加到面粉中,以不同配比制作花生渣面包,采用3因素3水平正交实验设计,根据感官评价及营养成分综合分析,研制出色香、味美、高蛋白高膳食纤维面包的最佳配方为:高筋面粉85 g、花生渣粉25 g、酵母粉1.6 g、食盐0.5 g、砂糖30 g、酥油6 g、奶粉3 g。In order to make full use of the by-product peanut dregs produced in the processing of peanut protein beverage and improve bread nutrition,peanut dregs was added into flour,peanut dregs bread with different proportion was studied,combine the sensory evaluation with the nutritional analysis evaluation,adopt ortho gonal experimental design with three factors and three levels.The results showed that the best formula of good-color-and-taste bread with high protein and high dietary fiber was protein flour 85 g,peanut dregs powder 25 g,yeast powder 1.6 g,salt 0.5 g,sugar 30 g,butter 6 g,milk powder 3 g.

关 键 词：花生渣 面包 营养评价 感官评分 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]