大豆糖蜜直接发酵法生产面包配方的研究  

Study on the production of soybean molasses bread by direct fermentation

作　　者：吴淑清[1] 刘晓娟[1] 李若姝 

机构地区：[1]长春大学,吉林长春130022

出　　处：《粮食与油脂》2015年第11期38-40,共3页Cereals & Oils

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：该项目以面包专用面粉为主料,添加大豆糖蜜、酵母、改良剂等辅料,采用直接发酵法生产面包。以感官评价为指标,通过单因素实验及正交试验,并对产品进行物性仪以及水分、比容、酸度值等方面的测定,符合国家相关标准。最终确定大豆糖蜜直接发酵法生产面包的最佳工艺参数:以面粉用量为基准,其中大豆糖蜜10%,酵母1.5%,改良剂0.5%。Used bread-flour as raw material and added with soybean molasses, yeast and bread improvers the bread baked by direct fermentation technology. Judging with the sensory evaluation, the optimum conditions were obtained by single factor and orthogonal enperiment. In addition, the project was in line with national standards by spectrophotometry texture analyzer, moisture, specific volume and acidity value .The result were as follows： on the basis dosage of bread flour, soybean molasses was 15%, yeast was 1.5%, and bread improvers was 0.5%.

关 键 词：大豆糖蜜 直接发酵法 面包 工艺参数 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]