葛根山药保健面包的工艺研究  

Study on the Technology of Kudzu-Chinese Yam Bread

作　　者：张首玉[1] 司俊娜[1] 

机构地区：[1]河南职业技术学院,河南郑州450046

出　　处：《食品研究与开发》2016年第12期74-78,共5页Food Research and Development

基　　金：河南省教育厅自然科学研究项目(9412015y0332);河南职业技术学院2016年度科研基金资助计划项目(2016-HZK-04)

摘　　要：对葛根山药保健面包进行研制,改变传统面包高糖高脂的成分。通过单因素试验和正交试验,采用质构分析和感官评分方法为指标研究葛根粉添加量、山药粉添加量和水添加量对葛根山药营养面包进行品质研究并确定最佳配方为:面包粉100 g、白砂糖18 g、葛根粉6 g、山药粉7 g、鸡蛋12 g、黄油12 g、水46 g、盐1.2 g、酵母1.2 g,面包改良剂0.5 g、烘焙奶粉1 g。In order to change the ingredients of traditional bread with high sugar and high fat and develop a new type of healthy bread containing high nutrition and low glycemic index, the method of single factor experiment combining with orthogonal experiment was adopted,with texture and sensory evaluation as indexes to study the effect of the additive amount of kudzu, Chinese yam, and water on the kudzu-Chinese yam bread. The optimum formula were 100 g bread powder,18 g sugar,6 g kudzu powder,4 g Chinese yam powder,12 g egg,12 g butter, 46 g water,1.2 g salt,1.2 g yeast,0.5 g bread improver,1g milk powder.

关 键 词：葛根 山药 感官评价 质构特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]