大麦苗低糖面包配方优化研究  

Study on the Optimization of Low-Sugar Bread with Barley Seedling Powder

作　　者：胡强 王玺 HU Qiang;WANG Xi(Changyuan Culinary Vocational-Technical College,Changyuan 453400,China)

机构地区：[1]长垣烹饪职业技术学院,河南长垣453400

出　　处：《食品安全导刊》2024年第18期115-117,121,共4页China Food Safety Magazine

基　　金：长垣烹饪职业技术学院校级课题“大麦苗低糖面包配方优化研究”(PYXKY-2207);河南省职业教育教学改革研究与实践项目“岗课赛证深度融合的中西面点工艺专业的人才培养模式研究与实践”(豫教[2024]05911)。

摘　　要：大麦苗低糖面包,主要是以大麦苗粉、面包专用小麦粉、赤藓糖醇等作为原料。在此面包的研制过程中,开展单因素试验和正交试验对其配方进行研究。结果表明,大麦苗低糖面包的配方为面包专用小麦粉1 000 g、大麦苗粉45 g、赤藓糖醇20 g、酵母15 g、白砂糖50 g、黄油45 g、纯牛奶300 g、水350 g、鸡蛋60 g和食盐10 g。由此配方制得的大麦苗低糖面包外观呈浅绿色、无分层和开裂,口感绵软细腻、香甜可口,且富含膳食纤维。The low-sugar bread with barley seedling powder is primarily made from barley seedling powder,wheat flour specifically for baking,erythritol,and other ingredients.In the process of developing this bread,the single-factor experiment and orthogonal experiment are conducted to study the formula of the low-sugar bread with barley seedling powder.The results show that the formula for the low-sugar bread with barley seedling powder is 1000 g of wheat flour specifically for baking,45 g of barley seedling powder,20 g of erythritol,15 g of yeast,50 g of white sugar,45 g of butter,300 g of pure milk,350 g of water,60 g of eggs,and 10 g of salt.The low-sugar bread with barley seedling powder by this formula has a light green appearance,without delamination or cracking,soft and delicate taste,sweet and delicious taste,and is rich in dietary fiber.

关 键 词：大麦苗粉 低糖 面包 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]