紫薯软欧包的研制  

The Formulation of Purple Potato Soft European Bread

作　　者：游小川 尤香玲 徐向波[1] YOU Xiaochuan;YOU Xiangling;XU Xiangbo(Sichuan Tourism College,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《粮食加工》2022年第1期64-67,共4页Grain Processing

基　　金：四川旅游学院校级科研项目(2020SCTU62);四川旅游学院科研创新团队项目(19SCTUTY06)。

摘　　要：为了研制一款紫薯软欧面包,将紫薯粉添加到软欧面包中,运用单因素实验和正交实验,以感官特性、比容测定、质构测定为评价指标,确定最优配方为:面包粉170 g、紫薯粉30 g、烫面40 g、砂糖12 g、黄油16 g、盐2 g、干酵母4 g、水130 g。醒发温度37℃,湿度75%,醒发时间30 min,下火150℃,上火180℃,烘烤12 min。在此条件下制作的紫薯软欧面包,外形完整、色泽均匀、组织细腻、口感松软、香味浓郁,品质最佳。In order to develop a purple sweet potato soft European bread,purple sweet potato powder was added to the soft European bread,single factor experiment andorthogonal experiment were used,and sensory characteristics,specific volume determination,and texture determination were used as evaluation indicators to determine theoptimal formula as:170 g bread flour,30 g purple potato flour,40 g hot noodles,16 g sugar,12 g butter,2 g salt,4 g dry yeast,130 g water.The proofing temperature is 37℃,humidity is 75%,proofing time is 30 min,the lower heat is 150℃,the heat is 180℃,and the baking is 12 min.The purple sweet potato soft European bread made under these conditions has complete shape,uniform color,fine structure,soft taste,strong fragrance,and the best quality.

关 键 词：紫薯粉 软欧包 配方 正交试验 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]