天然酵母发酵板栗面包制作工艺的优化  

Optimization of the process of making natural yeast fermented chestnut bread

作　　者：陈秋怡 吕静 邵颖[1] 陈永强 CHEN Qiuyi;LV Jing;SHAO Ying;CHEN Yongqiang(Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《安徽农学通报》2023年第14期117-120,129,共5页Anhui Agricultural Science Bulletin

摘　　要：本试验以天然酵母作为发酵剂,采用二次发酵法制作板栗面包。以天然酵母添加量、板栗粉添加量和醒发温度为试验因素,考察其对板栗比容、面包感官和质构特性的影响,通过单因素及正交试验设计优化板栗面包制作工艺。结果表明:以板栗粉和面包粉总重量为基准,在板栗粉添加量5%,天然酵母添加量8%,醒发温度33℃,醒发时间90min,焙烤时间27min的条件下制作的板栗面包品质最佳,产品比容为4.9mL/g,感官评分92分,水分含量41.7%,酸度2.3,符合国家标准。本研究为板栗面包的制作提供了参考,为板栗产业的发展提供了思路。In this test,chestnut bread was prepared by secondary fermentation using natural yeast as a starter.The effects of natural yeast addition,chestnut powder addition and wake-up temperature on the sensory,texture characteristics and specific capacity of chestnut bread were investigated.The production process of chestnut bread was optimized through univariate and orthogonal experimental design.The results showed that based on the total weight of chestnut powder and bread powder,the quality of chestnut bread was the best under the conditions of 5%chestnut powder,8%natural yeast,33°C proofing temperature,90 min proofing time and 27 min baking time.The specific volume of the product was 4.9 mL/g,the sensory score was 92,the moisture content was 41.7%,and the acidity was 2.3,which met the national standard.This experiment provided a reference for the production of chestnut bread and provide for the development of chestnut industry.

关 键 词：天然酵母 板栗粉 板栗面包 发酵力 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]