马铃薯全粉主食面包加工工艺研究  

Study on the Processing Technology of Potato Bread

作　　者：张怀珠[1] 徐晓霞[1] 彭涛[1] 刘树攀[1] Zhang Huaizhu;Xu Xiaoxia;Peng Tao;Liu Shupan(Gansu Agriculture Technology College, Lanzhou 730020, China)

机构地区：[1]甘肃农业职业技术学院

出　　处：《现代食品》2019年第15期42-44,共3页Modern Food

基　　金：甘肃农业职业技术学院教科研项目（编号：2019J-GNZY-01;2019J-GNZY-03）;甘肃省教育厅创新创业教育教学改革研究项目（“双制”背景下高职院校创新创业人才培养体系与管理信息平台建设研究）

摘　　要：在预实验的基础上,通过正交试验设计优化马铃薯主食面包的配方,以GB 14611-2008中面包烘焙品质评分为主要指标。试验结果显示以100 kg混合粉为基数,马铃薯全粉与小麦粉比例为15∶85、活性酵母用量为1.8%、面包改良剂为0.8%时,品质评分最高,按此配方制得的面包焙烤品质最佳,且具有马铃薯的特殊香味。On the basis of a pretest, optimization of bread formula for potato staple food by orthogonal experiment, taking GB 14611-2008 bread baking quality as the main evaluation index. The results showed that the best formula was as follows: the ratio of potato flour to wheat flour was 15 ∶ 85, the dosage of active yeast was 1.8%, and the bread improver was 0.8%. The bread prepared according to this recipe has the best baking quality and the special smell of potato.

关 键 词：马铃薯全粉 主食面包 发酵 烘焙 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]