苦荞面包配方及工艺参数优化  

The Optimization on Ingredients and Process Parameters of Buckwheat Bread

作　　者：李鹤[1] 向文良[1] 李旭[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《食品研究与开发》2016年第6期93-95,共3页Food Research and Development

摘　　要：以苦荞面包的感官评定为判定标准,在单因素的基础上通过正交试验对苦荞面包的配方和生产工艺条件进行了优化,正交试验结果表明苦荞面包的最佳配方为:苦荞粉15%、砂糖20%、活性干酵母2.0%、起酥油12%;苦荞面包的最佳工艺条件为:醒发时间1.5 h、醒发温度32℃、烘烤温度170℃,烘烤时间15 min。在此条件下烤制的苦荞面包色泽金黄,质地松软,口感细腻,具有很好的感官品质。The sensory evaluation of buckwheat bread used as criteria,the orthogonal experiment to optimize the ingredients prescription and baking process parameters of buckwheat bread,on the base of single factor experiments. The orthogonal results showed that the optimum ingredients were as followed：15 % buckwheat flour,20 % sugar,2.0 % yeast,12 % pastry margarine. The optimum process was that the temperature and time of incubation were 1.5 h and 32 ℃,the temperature and time of baking were 170 ℃ and 15 min. Under these conditions the buckwheat bread had golden color,soft texture,delicate taste and good organoleptic qualities.

关 键 词：苦荞面包 配方 烘焙工艺 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]