野菜保健面包的研制  

作　　者：邹磊 

机构地区：[1]河北环境工程学院,河北秦皇岛066102

出　　处：《黑龙江科技信息》2017年第11期144-145,共2页Heilongjiang Science and Technology Information

基　　金：秦皇岛市科技支撑计划项目(项目编号201502A060)

摘　　要：为了研究开发面包口味多样性、营养保健性和野菜的综合利用,在面团中添加野菜粉,对野菜粉的添加量对面包品质的影响进行了研究探讨,通过正交实验确定了最佳配方:面包粉1000g、水500g、白砂糖200g、鸡蛋50g、起酥油60g、酵母15g、野菜粉20g、食盐5g、面包改良剂2g。产品不但具有较高的营养保健作用,还有松软适当的内部组织,口味清新独特。In order to enhance the taste diversity of sweet breads and the comprehensive use of potherb, Taraxacum dry powder was added into bread. The effects of Potherb powder on the bread quality were studied in this paper. Potherb Bread formula was gotten by experiment of single factor and orthogonal. Optimal formula is that bread flour 1000 g,water 500 g,sugar 200 g,egg 50g ,shortening 60 g,yeast 15 g,potherb powder is 20 g,salt is 5 g,bread improver 2 g. Results show that potherb bread has high nutrition and health function,bread core is soft and elastic .taste fresh and unique.

关 键 词：蒲公英 面包 配方 野菜 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]