甘薯熟制全粉面包的研制  

Study on the Formula of Sweet Potato Powder Bread

作　　者：刘诗琪 闫荣 LIU Shiqi;YAN Rong(College of Life Engineering,Shenyang Institute of Technology,Fushun 113122,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122

出　　处：《食品安全导刊》2022年第20期141-143,共3页China Food Safety Magazine

基　　金：辽宁省教育科学“十三五”规划2020年度课题(JG20DB331);沈阳工学院校级教改立项(XJJG2021095)。

摘　　要：以高筋小麦粉为基准,添加甘薯熟制全粉,以感官评价为指标,通过单因素和正交实验探究甘薯熟制全粉、白砂糖、酵母对面包品质的影响,制备出感官品质最佳的甘薯全粉面包。结果表明,在甘薯熟制全粉最佳添加量15%、白砂糖添加量15%、酵母添加量1.5%、盐1%、鸡蛋10%、黄油10%、水50%及面包改良剂1.0%的配方下,制备出的面包感官评分最高。The processing technology of the bread made by sweet potato powder and strong flour was studied.Through single factor and orthogonal experiment,the effects of sweet potato power,white granulated sugar and yeast on the quality of the bread were investi-gated to determine the optimum formula.The results showed that the highest sensory score of the bread was obtained under the optimal addition of 15%,15%sugar,1.5%yeast,1%salt,10%egg,10%butter,50%water and 1.0%bread improver.

关 键 词：甘薯全粉 面包 感官评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]