蛤蒌叶面包研制  

Preparation of Bread with Leaves of Piper sarmentosum Roxb

作　　者：麦永彪 陈丽文 黄晓红 陈芷晴 刘沅欣 熊皓平[1,2] MAI Yongbiao;CHEN Liwen;HUANG Xiaohong;CHEN Zhiqing;LIU Yuanxin;XIONG Haoping(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,Guangdong 524000,China;Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing,Zhanjiang,Guangdong 524088,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524000 [2]广东省亚热带果蔬加工科技创新中心,广东湛江524088

出　　处：《农产品加工》2023年第4期19-22,26,共5页Farm Products Processing

基　　金：广东省大学生创新创业训练计划项目(CXXL2021138)。

摘　　要：用二次发酵法制作蛤蒌叶面包。以高筋面粉和蛤蒌粉为主要原料,通过单因素试验和正交试验来确定蛤蒌叶面包的最佳配方。结果表明,以各组分用量高筋面粉150 g,蛤蒌粉1.5 g,白砂糖15 g,食盐1.5 g,酵母2 g,鸡蛋液25 g为最佳配方。此配方生产的蛤蒌叶面包松软适口、气孔均匀、色泽均匀、香味协调。Secondary fermentation was adopted to prepare bread with leaves Piper sarmentosum Roxb.With high-gluten flour and Piper sarmentosum Roxb leaf powder as main raw materials,the optimum formulation of bread was determined by the single factor test and orthogonal test.Experimental results showed that the optimum formula was as follows:high gluten flour 150 g,Piper sarmentosum Roxb leaf powder 1.5 g,white sugar 15 g,salt 1.5 g,yeast 2 g,and egg liquid 25 g.According to the formula,the bread was soft,uniform in stoma,uniform in color,reconcile in smell.

关 键 词：面包 蛤蒌叶 二次发酵法 配方 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]