赤小豆薏米酸枣特色面包的研制  

Development of the Special Bread of Red Bean,Coix Seed,Sour Jujube

作　　者：董丹萍[1] 周旭华[1] DONG Danping;ZHOU Xuhua(Changzhi Vocational Technical College,Changzhi 046000,China)

机构地区：[1]长治职业技术学院,山西长治046000

出　　处：《食品安全导刊》2023年第30期141-143,176,共4页China Food Safety Magazine

基　　金：长治职业技术学院科研项目(czyky2022012新型特色面包的研制)。

摘　　要：目的:研制具有除湿功能的特色营养面包。方法:以高筋小麦粉、赤小豆、薏米和酸枣为主要原料,通过单因素试验优化特色面包工艺配方。结果:功能性营养面包的最佳配方为以高筋小麦粉量(100%)为基准,20%赤小豆和薏米以及1.5%酸枣替代等量高筋小麦粉、酵母添加量1.4%、盐添加量1.4%、白砂糖添加量13%、黄油添加量10%,该配方下营养面包的品质最佳。结论:以赤小豆、薏米和酸枣替代部分高筋小麦粉,通过工艺优化,得到了风味尚佳,且具有一定除湿功能的营养面包。Objective:To develop a characteristic nutritional bread with dehumidification function.Method:Using high gluten wheat flour,red bean,coix seed,and sour jujube as the main raw materials,the characteristic bread process formula was optimized through single factor experiments.Result:The optimal formula for functional nutritional bread is based on the amount of high gluten wheat flour(100%),with 20%red bean,coix seed,and 1.5%sour jujube replacing the same amount of high gluten wheat flour,1.4%yeast added,1.4%salt added,13%white sugar added,and 10%butter added.The quality of the nutritional bread is the best under this formula.Conclusion:By replacing some high gluten wheat flour with red bean,coix seed,and sour jujube,and optimizing the process,a nutritious bread with good flavor and certain dehumidification function was obtained.

关 键 词：赤小豆 薏米 面包 工艺优化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]