红枣粉面包加工配方研究  

Studyon Bread Processing Formula of Jujube Powder

作　　者：王跃强[1] Wang Yueqiang(Hebi Polytechnic,Hebi458030,China)

机构地区：[1]鹤壁职业技术学院,河南鹤壁458030

出　　处：《现代食品》2018年第18期138-141,共4页Modern Food

基　　金：2015年度河南省高等学校青年骨干教师资助计划"淇县无核枣营养分析与开发研究"(编号:2015GGJS-279)

摘　　要：本文将红枣粉添加于面包中,研究红枣粉、酵母、奶粉、糖等因素对面包品质的影响。通过设计正交试验L_9(3~4),综合感官品质指标,得出红枣粉面包的最佳配方为红枣粉添加量为12%、奶粉添加量为20%、白砂糖添加量为18%、酵母添加量为0.14%。In this paper, red jujube powder was added to bread to study the effects of such factors as red jujube powder, yeast, milk powder and sugar on bread quality. Through orthogonal test L9（34） design and integrated sensory quality indexes, it was concluded that the optimal formula of the bread with red jujube powder was 12%, milk powder 20%, sugar 18% and yeast 0.14%.

关 键 词：红枣粉 面包 正交试验 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]