东北土当归根茎汁液面包的研制  

Development of Aralia continentalis rootstock juice bread

作　　者：李若姝 吴淑清[1] 

机构地区：[1]长春大学,吉林长春130022

出　　处：《粮食与油脂》2016年第9期15-18,共4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[2015]第324号)

摘　　要：采用直接发酵法生产面包,以面包专用粉为主料,添加东北土当归根茎汁液、酵母、改良剂等辅料,以感官评定为指标,通过单因素试验及正交试验确定最佳生产工艺配方,并对产品进行了酸度、比容以及物性等的测定。确定东北土当归根茎汁液面包的最佳工艺配方参数:以面粉用量100%为基准,东北土当归根茎汁液添加量为20%,酵母添加量为1.5%,改良剂添加量为0.8%。With bread powder as raw materials, the method of the direct fermentation was used to produce bread by adding juice ofAralia continentalis rootstock, yeast, improvers and other accessories. With the sensory evaluation as index, the optimum formula was obtained by single-factor test and orthogonal test. Acidity value, specific volume and characteristics were measured. The result showed that the optimal formulation parameter were 20% juice of Aralia continentalis rootstock, 1.5% yeast, 0.8% improvers with 100% flour consumption as a benchmark.

关 键 词：东北土当归根 直接发酵法 面包 配方 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]