马铃薯-木瓜面包的研制  

Development of Potato-Papaya Bread

作　　者：刘晓媛 陈秋怡 孙鹤 陈健健 李飞 LIU Xiaoyuan;CHEN Qiuyi;SUN He;CHEN Jianjian;LI Fei(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：《食品安全导刊》2023年第11期163-168,共6页China Food Safety Magazine

基　　金：信阳农林学院青年基金(QN2021026)。

摘　　要：在传统小麦面包配方基础上,以小麦粉为基准,添加马铃薯全粉和木瓜粉,研制马铃薯-木瓜面包。根据单因素以及正交试验,以感官评分、比容为单因素试验评价指标,以感官评分和咀嚼性为正交试验评价指标,探究马铃薯全粉、木瓜粉、酵母、白砂糖、黄油添加量对马铃薯-木瓜面包品质的影响,并确定马铃薯-木瓜面包的最佳配方。结果表明,最终优化配方以100 g高筋粉为基准,添加马铃薯全粉17.5%,木瓜粉10.0%,酵母2.5%,白砂糖10.0%,黄油10%;该配方制得的马铃薯木瓜全粉面包呈金黄色,香味浓郁,柔软有弹性,口感松软细腻,咀嚼时有独特风味。On the basis of traditional wheat bread formula,potato and papaya flour were added to make potato-papaya bread.Based on single factor and orthogonal test,sensory score and specific volume were used as single factor evaluation indexes,and sensory score and chewability were used as orthogonal test evaluation indexes to explore the effects of potato flour,papaya powder,yeast,white sugar and butter on the quality of potato-papaya bread,and to determine the best formula of potato-papaya bread.The results showed that the optimal formula was based on 100 g high-gluten powder,adding potato powder 17.5%,papaya powder 10.0%,yeast 2.5%,white sugar 10.0%,butter 10%;The formula of potato papaya powder bread were golden,fragrance was full-bodied,soft and elastic,soft palate is exquisite,unique flavor when chewing.

关 键 词：马铃薯全粉 木瓜粉 面包 质构特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]