即食燕麦营养面包的研制  

Development of Instant Oat Nutritional Bread

作　　者：陈冰冰 王小博 CHEN Bingbing;WANG Xiaobo(Foshan Polytechnic,Department of Food Science,Foshan 528000,China)

机构地区：[1]佛山职业技术学院食品科学系,广东佛山528000

出　　处：《食品安全导刊》2022年第31期130-132,共3页China Food Safety Magazine

基　　金：佛山职业技术学院校级项目“食品检验检测技术专业群仿真实训室”(2021XNJD-002);2019广东省普通高校青年创新人才类项目(2019GKQNCX012);2019年食品市场安全检测体系快检室考评比对项目(1410555)。

摘　　要：以食燕麦片为主要原料,以感官评分为评价指标,通过单因素试验和正交试验研究即食燕麦、酵母、白砂糖添加量对面包品质的影响,确定即食燕麦营养面包的最佳配方。结果表明,最佳配方(以高筋小麦粉100 g计)为即食燕麦15 g、酵母1.0 g、白砂糖10 g。此配方下加工的面包口感松软,伴有醇香的燕麦香味与杂粮香味,其营养价值和食用价值较高。With edible oatmeal as the main raw material and sensory score as the evaluation index,the effects of the addition of instant oatmeal,yeast and white granulated sugar on the bread quality were studied through single factor test and orthogonal test to determine the best formula of instant oatmeal nutritious bread.The results showed that the best formula (100 g of high gluten wheat flour) was 15 g of instant oats,1.0 g of yeast and 10 g of white granulated sugar.The bread processed with this formula has soft taste,with mellow oatmeal flavor and miscellaneous grain flavor,and its nutritional value and edible value are high.

关 键 词：即食燕麦 营养面包 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]