糊粉层吐司面包的研制  

Development of aleurone layer toast

作　　者：张芮恺 陈权权 李晓雷 蒋华彬 何晓勇 ZHANG Ruikai;CHEN Quanquan;LI Xiaolei;JIANG Huabin;HE Xiaoyong(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Henan Zhengzhou 450000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450000

出　　处：《食品工程》2024年第1期37-41,共5页Food Engineering

基　　金：河南省高校大学生创新创业训练计划项目(202212746022)。

摘　　要：利用小麦糊粉层粉替代部分小麦粉,开发一种新型的吐司面包。通过单因素试验和正交试验得出糊粉层吐司面包的最优配方:以高筋粉质量为基准(100%),固定黄油和鸡蛋添加量为7.5%和20%,添加糊粉层粉10%、白砂糖7%、盐1%、酵母1.1%、水42%。按此工艺研制的糊粉层吐司面包表面光洁呈金黄色,外形饱满,富有弹性,内部组织气孔均匀,口感细腻,风味独特,兼具糊粉层营养价值。同时,为糊粉层粉在食品工业的加工利用提供了一种可能性。This experiment uses wheat aleurone layer to develop a new type of toast bread.Through single factor experiment and orthogonal experiments,the optimal formula for the toast bread is determined to be based on the quality of high gluten flour at 100%,the addition amounts of fixed butter and eggs at 7.5%and 20%,10%of dough layer powder,7%of sugar,1%of salt,1.1%of yeast,and 42%of water were added.The toast bread with aleurone layer developed according to this process has a smooth and golden yellow surface,a full shape,full elasticity,uniform pores in the internal tissue,delicate taste,unique flavor,and nutritional value of the aleurone layer.At the same time,it provides a possibility for the processing and utilization of aleurone layer in the food industry.

关 键 词：吐司面包 小麦糊粉层 制作工艺 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]