普冰9946小麦面包工艺研究  

Studies on the Technology of Pubing 9946 Wheat Bread

作　　者：刘玉秀[1] 张正茂[2] 杨军丽[2] 白婷[2] 

机构地区：[1]西北农林科技大学农学院,杨凌712100 [2]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品工业》2013年第12期130-133,共4页The Food Industry

基　　金：国家高技术研究发展计划课题(2011AA100103);陕西省科技统筹创新工程项目(2011KTZB02-01);西北农林科技大学唐仲英植物育种基金项目

摘　　要：为了更好地开发利用普冰9946优质强筋小麦,以普冰9946小麦粉为主要原料,添加谷朊粉、酵母、面包改良剂和脱脂奶粉等辅料,采用一次发酵工艺,研究了普冰9946小麦面包的生产工艺条件和最佳配方,结果为:普冰9946小麦面粉100 g、谷朊粉10 g、脱脂奶粉2 g、面包改良剂0.2 g和酵母1.2 g,35℃发酵90 min,35℃醒发35 min,焙烤工艺条件为上火190℃、下火200℃烘烤13 min。The experiment used ubing 9946 wheat flour as raw material added with vital guliten, yeast, bread improve and milk powder dosage, baked and cooled to produce bread in one-fermenting technology. The effects of additives on sensory evaluation were investigated with single-factor test and the best additive level was screened out. The formula of composite addtives was optimized. The optimal ingredients and processing of bread are as following： 1 000 g Pubing 9946 wheat flour, yeast dosage 1.2 g, bread improver dosage 0.2 g, milk powder dosage 2 g, the fermentation time is 90 min, fermentation temperature is 35 ℃, the second fermentation temperature is 35 ℃ and the second fermentation is 35 min.

关 键 词：小麦 普冰9946 谷朊粉 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]