山药薏米面包制备工艺研究  

Study on the processing technology of Yam Coix lacryma-jobi bread

作　　者：李来泉 张子茜 LI Lai-quan;ZHANG Zi-xi(College of Biological Science and Technology,Minnan Normal University,Zhangzhou 363000,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000

出　　处：《粮食与饲料工业》2021年第6期16-20,共5页Cereal & Feed Industry

基　　金：福建省科技特派员SKTP2020。

摘　　要：以感官评分为评价指标,通过单因素试验和正交试验优化山药薏米面包的配方。结果表明:当高筋面包粉∶山药粉∶薏米粉质量比为84∶7∶9时,以山药粉、薏米粉、高筋面包粉三者混合粉100 g为基准,酵母添加量1.5%、黄油添加量15%、白砂糖添加量18%、盐添加量1%、改良剂添加量0.4%、烘焙乳粉添加量4%、鸡蛋添加量10%、水添加量20%、牛奶添加量28%,在此工艺条件下制备的面包表面色泽呈棕黄色、组织均匀、口感较好,具有淡淡的山药、薏米风味,受人们喜爱度较高。In this study,the formulation of Yam Coix lacryma-jobi bread was optimized by single factor test and orthogonal test with sensory score as evaluation index.The results showed that when the mass ratio of high gluten bread powder,yams powder and job's tears powder was 84∶7∶9,based on 100g of the mixture of yams powder,job's tears powder and high gluten bread powder,the addition of yeast was 1.5%,butter was 15%,white granulated sugar was 18%,salt was 1%,modifier was 0.4%,baked milk powder was 4%,egg was 10%,water was 20%and milk was 28%.Under this condition,the bread was brown-yellow in color,uniform in texture,good in taste,and had a slight flavor of Yam and job's tears.and is highly liked by people.

关 键 词：山药 薏米 高筋面包粉 面包 制备工艺 

分 类 号：S816.34[农业科学—饲料科学]