紫甘薯全粉面包配方探究  

Study on the formula of purple sweet potato flour bread

作　　者：韩冰霜 易宇文[2] 李正旭 梁乃锋 HAN Bing-shuang;YI Yu-wen;LI Zheng-xu;LIANG Nai-feng(City College of Huizhou,Huizhou 516025,Guangdong,China;Sichuan Institute of Tourism,Chengdu 610100,Sichuan,China)

机构地区：[1]惠州城市职业学院,广东惠州516025 [2]四川旅游学院,四川成都610100

出　　处：《粮食与油脂》2021年第9期100-104,共5页Cereals & Oils

基　　金：四川省教育厅自然科学项目(18ZB0499);四川省教育厅川菜发展研究中心项目(CC17Z12);烹饪科学四川省高等学校重点实验室项目(PRKX2015Z09);广东省教育厅普通高校特色创新类项目(2019GWTSCX100)。

摘　　要：通过单因素及正交试验,探究紫甘薯全粉、白砂糖、酵母、面包改良剂添加量对紫甘薯全粉面包品质的影响。结果表明:在烘焙条件不变的情况下,面包制作最佳配方为以面包粉质量为基准,紫甘薯全粉15%、酵母1.0%、白砂糖10%、面包改良剂0.8%、盐1%、鸡蛋10%、水55%和黄油10%。此配方得到的紫甘薯全粉面包品质较好。Through single factor and orthogonal experiment,the effects of purple sweet potato flour,white granulated sugar,yeast and bread improver on the quality of purple sweet potato bread were investigated. The results showed that under the same baking conditions,the best formula for making bread was based on the mass of bread flour,purple sweet potato flour 15 %,yeast 1. 0 %,white granulated sugar10 %,bread improver 0. 8 %,salt 1 %,eggs 10 %,water 55 % and butter 10 %. The quality of purple sweet potato flour bread obtained by this formula was better.

关 键 词：紫甘薯全粉 面包 配方 正交试验 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]