金荞麦山药保健面包的研制  

Development of golden buckwhent rhizome-Chinese yam healthy bread

作　　者：王佰灵 郝新才 汤哲伟 赵永恒 WANG Bai-ling;HAO Xin-cai;TANG Zhe-wei;ZHAO Yong-heng(School of Pharmaceutical Sciences,Hubei University of Medicine,Shiyan 442000,Hubei,China;Hubei Key Laboratory of Wudang Local Chinese Medicine Research,Shiyan 442000,Hubei,China;Hubei Provincial Technology and Research Center for Comprehensive Development of Medicinal Herbs,Shiyan 442000,Hubei,China)

机构地区：[1]湖北医药学院药学院,湖北十堰442000 [2]武当特色中药研究湖北省重点实验室,湖北十堰442000 [3]湖北省药用植物综合利用工程技术研究中心,湖北十堰442000

出　　处：《粮食与油脂》2021年第6期101-104,共4页Cereals & Oils

基　　金：湖北省教育厅科学技术研究项目(B2019105、B2020104);十堰市科技局科研项目(19Y21);国家级大学生创新创业训练计划项目(202010929011);省级大学生创新创业项目(S202013249009);湖北医药学院大学生创新创业项目(X202010929002)。

摘　　要：以金荞麦和山药为主要原料,研究金荞麦山药保健面包的配方.通过单因素和响应面试验,研究酵母用量、白砂糖用量以及牛奶用量对面包感官评分的影响.结果表明:金荞麦山药保健面包的最佳配方为高筋面粉160 g、金荞麦粉5 g、山药粉15 g、黄油16 g、改良剂1 g、盐1 g、鸡蛋50 g、酵母3.3 g、白砂糖34 g、牛奶76 m L.用此配方制成的面包外形均整、烤色均一、内部气孔均匀、弹性适中、口感及气味良好,感官评分为93.333.The formula of golden buckwhent rhizome-Chinese yam healthy bread was studied with golden buckwhent rhizome and Chinese yam as the main raw materials.The effects of yeast,sugar and milk on sensory score of bread were studied by single factor and response surface test.The results showed that the optimal formula of golden buckwhent rhizome-Chinese yam healthy bread was determined as follows:high-gluten powder 160 g,golden buckwhent rhizome powder 5 g,Chinese yam powder 15 g,butter 16 g,bread improver 1 g,salt 1 g,egg 50 g,yeast 3.3 g,sugar 34 g,milk 76 m L.The bread made with this formula had perfect appearance,uniform baking color,similar internal pores size,moderate elasticity,good taste and smell,and the sensory score was 93.333.

关 键 词：金荞麦 山药 面包 配方 感官评分 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]