摘要
以高筋面包粉、超微白茶粉、麦芽糖醇粉、烤焙油为主要原料,加入奶粉、干酵母、面包改良剂、鸡蛋、食用盐、面包乳化剂等配料,优化麦芽糖醇白茶面包的工艺配方。采用单因素试验及正交试验,以感官分析与质构分析为判断标准,优化麦芽糖醇白茶面包的工艺配方。结果表明,当白茶粉为2.5%、麦芽糖醇粉为15%、烤焙油为10%时,制得的麦芽糖醇白茶面包其营养及风味品质最优。
The formula of health-care bread with maltitol and white tea was optimized by using high-gluten bread powder,ultra-fine white tea powder,maltitol powder and baking-baking oil as main raw materials,adding appropriate amount of milk powder,dry yeast,bread improver,egg,edible salt and bread emulsifying agent,and optimizing the formula of the malt white tea health-care bread. The invention adopted single-factor test and orthogonal test,and used the sensory analysis and the texture analysis as the judgment standard to determine the optimal formula of the malt white tea health-care bread. The results showed that the quality of the maltitol white tea health-care bread was optimal when the white tea powder was 2.5 %,the maltitol powder was 15 %,and the baking oil was 10 %.
作者
王志辉
方婷
林美珊
郑虹
邓加聪
WANG Zhi-hui;FANG Ting;LIN Mei-shan;ZHENG Hong;DENG Jia-cong(School of Ocean and Biochemical Engineering,Fuqing Branch of Fujian Normal University,Fuqing 350300,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第10期110-114,共5页
Food Research and Development
基金
福建省教育厅中青年教师教育科研项目(JAT170677)。
关键词
白茶粉
麦芽糖醇粉
烤焙油
面包粉
面包
white tea powder
maltitol powder
baking oil
bread poeder
bread
