海带超细粉咸味面包的研制  

Study on processing of ultramicrosome kelp powder salty bread

作　　者：井瑞洁[1] 岳凤丽[1] 于克学[1] 

机构地区：[1]山东省农业管理干部学院科研开发处,济南250100

出　　处：《粮食与食品工业》2013年第2期30-32,共3页Cereal & Food Industry

基　　金：国家级星火计划项目"农产品超细加工关键技术推广应用"(项目编号:2010GA740064)

摘　　要：本研究以海带超细粉为原料研制出海带风味浓郁、口感良好的咸味面包。采用正交试验确定了面包的最佳配比:300目海带粉添加量2%、食盐0.9%、白砂糖7%、面包改良剂0.5%,并探讨了海带超细粉对面包品质的影响。In this study, ultramicrosome kelp powder salty bread which has seaweed flavor and a good taste was developed. The optimal formula which was determined by orthogonal exper- iment was showed as ultramicrosome kelp powder 2%, salt 0.9%, sugar 7%, bread improver 0. 5 %. And the effect of ultramicrosome kelp on the quality of bread was discussed.

关 键 词：海带超细粉 面包 正交试验 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]