马铃薯全谷物主食面包配方优化研究  

Study on Formula Optimization of Potato Whole Grain Staple Bread

作　　者：余灿 汪龙英 贡加 涂向辉 YU Can;WANG Longying;GONG Jia;TU Xianghui(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《农业科技与装备》2021年第5期53-56,共4页Agricultural Science & Technology and Equipment

基　　金：沈阳师范大学校级大学生创新创业重点项目(X202010166094)。

摘　　要：以高筋小麦粉、马铃薯粉和全谷物粉为主要原料,添加酵母、黄油、白砂糖、食盐等辅料,研制一种营养丰富、口感独特的马铃薯全谷物主食面包。通过单因素试验和正交试验对马铃薯全谷物主食面包配方进行优化设计,得到最佳配方为:以小麦粉100 g为基准,马铃薯粉17%、全谷物粉10%、白砂糖14%、酵母3.0%、食盐1.3%、黄油9%。In this project,high gluten wheat flour,potato flour and whole grain flour were used as the main raw materials,and yeast,butter,sugar,salt and other accessories were added to develop a kind of potato whole grain staple bread with more nutrition and unique taste.Through single factor experiment and orthogonal experiment,the formula of potato whole grain bread was optimized,and the best formula was obtained:with 100 g wheat flour as the basis,potato flour 17%,whole grain flour 10%,white granulated sugar 14%,yeast 3.0%,salt 1.3%,and butter 9%.

关 键 词：马铃薯 全谷物 主食面包 配方 优化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]