香蕉面包的制作工艺研究  

Study on preparation technology of banana bread

作　　者：刘海英[1] 刘静[1] 徐莉莉[1] 邱向梅[1] 

机构地区：[1]内蒙古商贸职业学院食品工程系,内蒙古呼和浩特010070

出　　处：《粮食与油脂》2018年第1期73-75,共3页Cereals & Oils

基　　金：内蒙古自治区高等学校科学研究项目资助(NJZC16402)

摘　　要：研究添加不同量的香蕉粉替代高筋面粉制作面包,探讨其对面包感官品质的影响,并优化香蕉面包的烘焙工艺参数。试验结果表明,香蕉粉添加量显著影响面包的感官品质(P<0.05),最佳添加量为10%。香蕉面包在底火温度150℃下的最优焙烤工艺参数为面火温度190℃、焙烤时间30 min。Banana breads were made by different proportions of banana flour and high gluten flour. The effects of banana flour on sensory quality of bread were studied, and the baking parameters were also optimized. The results showed that different addition of banana flour significantly influenced the sensory quality of bread （P〈0.05）, and the optimum addition amount of banana flour were 10%. Moreover, the optimal baking parameters of banana bread were as follows： Bottom temperature of 150 ℃, surface temperature of 190 ℃, baking time of 30min.

关 键 词：香蕉粉 面包 感官品质 焙烤 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]