美味牛肝菌全麦面包配方的优化  

Formula Optimization of Whole-wheat Bread with Boletus edulis

作　　者：周霖 雷永伟 杨慧[2] 王晓红[1] 周波[1] ZHOU Lin;LEI Yong-wei;YANG Hui;WANG Xiao-hong;ZHOU Bo(School of Public Health,Shenyang Medical College,Shenyang 110034,China;Food Science College,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳医学院公共卫生学院,辽宁沈阳110034 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《中国食用菌》2022年第3期59-64,共6页Edible Fungi of China

基　　金：沈阳医学院博士启动基金项目(20195071);国家自然科学基金青年科学基金(32001641)。

摘　　要：采用一次发酵法制作美味牛肝菌全麦面包。以感官评分、比容、质构为评价指标,通过单因素试验和正交试验优化美味牛肝菌全麦面包的配方。结果表明,以全麦粉为基础,最佳配方为美味牛肝菌粉4%、水45%、鸡蛋20%、黄油10%、白砂糖14%、酵母2%、食盐1%、面包改良剂1%。按此配方生产的面包,质地松软、色泽饱满、且有美味牛肝菌独特的风味。Single fermentation was adopted to prepare the whole-wheat bread with Boletus edulis.Taking sensory score,specific volume,and texture as assessment index,the whole-wheat bread formula was optimized by single factor and orthogonal experiment.The results showed that,using whole-wheat flour as basis,the optimum formula is 4%of B.edulis powder,45%of water,20%of egg,10%of butter,14%of sugar,2%of yeast,1%of salt and 1%of bread improver.The bread produced according to the optimized formula has soft texture,full color,and unique flavor of B.edulis.

关 键 词：美味牛肝菌 全麦 面包 配方 

分 类 号：S646.3[农业科学—蔬菜学]