大豆糖蜜面包中糖蜜添加量的确定  

Determination of the Amount of Molasses Addition to Soy Molasses Bread

作　　者：吴淑清[1] 李若姝 

机构地区：[1]长春大学食品科学与工程学院,长春130022

出　　处：《长春大学学报》2014年第12期1692-1695,共4页Journal of Changchun University

基　　金：吉林省教育厅"十二五"科学技术研究项目(吉教科合字[2013]第277号)

摘　　要：以面包专用面粉为主料,以面粉的5%、10%、15%、20%、25%的大豆糖蜜替代白糖,添加酵母、改良剂等食品添加剂,采用"一次发酵法"来制作面包。以感官评定为指标,并对面包的水分、比容、酸度、质构等性质进行测定,结果表明,添加10%的大豆糖蜜制作的面包品质较好,且大豆糖蜜有助于面包面团的发酵。This research, with special bread flour as the main raw material, using soybean molasses with the proportions of 0.5%, 10% , 15%, 20% and 25% of flour as sweetener and adding yeast, improvers and other accessories, makes bread by direct fermentation method. The characteristics of the moisture, specific volume, pH value and texture of the products are determined by taking sensory evaluation as an indicator. The results show that the bread with the adding of 10% soy molasses has good quality and soy molasses is helpful for bread dough fermentation.

关 键 词：一次发酵法 大豆糖蜜 面包 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]