方竹笋超微粉对吐司面包品质影响的研究  

Research on the Effects of Ultra-fine Chimonobambusa quadrangularis Shoots Powder on the Quality of Toast Bread

作　　者：陈德琴[1] 吴德盛[2] 张洪礼 杨玉洁 CHEN Deqin;WU Desheng;ZHANG Hongli;YANG Yujie(Zunyi Vocational and Technical College,Zunyi,Guizhou 563006,China;Zunyi Normal University,Zunyi,Guizhou 563006,China)

机构地区：[1]遵义职业技术学院,贵州遵义563006 [2]遵义师范学院,贵州遵义563006

出　　处：《农产品加工》2025年第6期37-40,共4页Farm Products Processing

基　　金：《焙烤食品生产技术》项目化课程实践与行业应用创新研究(2024-ZZJYYB-01)。

摘　　要：方竹笋具有较高的营养价值,为了拓展方竹笋超微粉的应用范围,探究了方竹笋超微粉不同添加量对吐司面包的影响,通过单因素试验和正交试验对方竹笋超微粉吐司面包的配方及制作工艺进行研究。结果表明,最佳配方的各组分用量为高筋粉500 g,方竹笋超微粉10 g,水250 g,白砂糖50 g,鸡蛋1个,酵母5 g,食盐5 g,黄油75 g,汤种75 g,方竹笋超微粉添加量为2%,随着方竹笋超微粉添加量的增多,其品质越差。在烘烤温度为上火180℃,下火180℃,烘烤时间为25 min的条件下,吐司面包成品外观完整、组织细腻、富有弹性,既有面包原有的香甜味,又保留了方竹笋的清香味和营养价值,提高了吐司面包的食味品质。Chimonobambusa quadrangularis shoots have high nutritional value.In order to expand the application range of ultra-fine powder of Chimonobambusa quadrangularis shoots,the effects of different addition amounts of ultra-fine powder of Fangzhu bamboo shoots on toast bread were investigated.The sensory scores of different addition amounts of ultra-fine powder of Chimonobambusa quadrangularis shoots in toast bread were evaluated by single factor test and orthogonal test.The results showed that the best formula was high gluten powder 500 g,ultra-fine powder of Fangzhu bamboo shoots 10 g,water 250 g,white sugar 50 g,egg 1,yeast 5 g,salt 5 g,butter 75 g,soup 75 g.When the addition amount of ultra-fine powder of Chimonobambusa quadrangularis shoots was 2%,the product effect was the best.With the increase of the amount of ultra-fine powder of Chimonobambusa quadrangularis shoots,the quality was worse.Under the conditions of baking temperature of 180℃for upper fire temperature,180℃for lower fire temperature and baking time of 25 min,the finished product of toast bread had a complete appearance,delicate and elastic tissue.It not only had the original aroma and sweetness of bread,but also retained the fragrance of Chimonobambusa quadrangularis shoots,and had the nutritional value of Chimonobambusa quadrangularis shoots,which increased the taste quality of toast bread.

关 键 词：方竹笋超微粉 吐司面包 单因素试验 正交试验 

分 类 号：TS2123.21[轻工技术与工程—粮食、油脂及植物蛋白工程]