摘要
以发酵木薯全粉与小麦粉为主要原料制作面包,以面包的感官评分和比容作为考察指标,首先通过单因素试验考察发酵木薯全粉、水、酵母、食盐等添加比例对面包品质的影响,然后通过正交试验优化获得最佳配方,旨在探究发酵木薯全粉在面包制作中的最大应用比例。结果表明,木薯全粉面包的最佳配方为发酵木薯全粉30%、水65%、黄油6%、白砂糖6%、食盐2%、酵母2%,按此配方制作出的面包具有独特木薯风味,发酵木薯全粉的烘焙特性优于木薯全粉,木薯全粉应用于面包制作的最大比例为30%,发酵木薯全粉的应用比例最大为40%。
Using fermented cassava flour and wheat flour as the main raw materials to make bread,the sensory score and specific volume of bread were taken as the evaluation indexes.Firstly,the influence of the addition ratio of fermented cassava powder,water,yeast and salt on bread quality was investigated by single factor experiment.Then the best formula was optimized through orthogonal experiment,and the maximum application ratio of fermented cassava flour in bread making was explored.The results showed that the best formula of cassava whole flour bread was 30%fermented cassava whole flour,65%water,6%butter,6%sugar,2%salt and 2%yeast.The bread made with this formula had unique cassava flavor,and the baking characteristics of fermented cassava whole flour were better than that of cassava whole flour.The maximum proportion of cassava flour used in bread making was 30%,and that of fermented cassava flour was 40%.
作者
拓朝月
丘春平
刘宵莹
周锋
杜习绱
谢彩锋
TUO Chaoyue;QIU Chunping;LIU Xiaoying;ZHOU Feng;DU Xishang;XIE Caifeng(College of Light Industry and Food Engineering,Guangxi University,Nanning 530000)
出处
《食品工业》
CAS
2021年第8期61-65,共5页
The Food Industry
基金
广西科技攻关项目(桂科攻1598015-3)。
关键词
木薯全粉
发酵
木薯面包
工艺
cassava flour
fermentation
cassava bread
process
