江苏调味副食品
江囌調味副食品
강소조미부식품
JIANGSU CONDIMENT AND SUBSIDIARY FOOD
2011年
3期
9-11
,共3页
紫薯%甜面包%正交试验
紫藷%甜麵包%正交試驗
자서%첨면포%정교시험
purple sweet potato%sweet bread%orthogonal test
为了丰富面包品种、开发更具营养价值的面包,以紫薯甜面包的感官评分为考察指标,通过正交试验确定了紫薯甜面包的关键技术参数：每1 000 g面粉添加100 g紫薯粉、180 g白砂糖,面团发酵时间为120min,所研制的紫薯甜面包具有良好的色泽和口感。同时给出了紫薯甜面包的产品指标。
為瞭豐富麵包品種、開髮更具營養價值的麵包,以紫藷甜麵包的感官評分為攷察指標,通過正交試驗確定瞭紫藷甜麵包的關鍵技術參數：每1 000 g麵粉添加100 g紫藷粉、180 g白砂糖,麵糰髮酵時間為120min,所研製的紫藷甜麵包具有良好的色澤和口感。同時給齣瞭紫藷甜麵包的產品指標。
위료봉부면포품충、개발경구영양개치적면포,이자서첨면포적감관평분위고찰지표,통과정교시험학정료자서첨면포적관건기술삼수：매1 000 g면분첨가100 g자서분、180 g백사당,면단발효시간위120min,소연제적자서첨면포구유량호적색택화구감。동시급출료자서첨면포적산품지표。
In order to enrich bread varieties and develop more nutritional bread,with the sensory evaluation as the index,the key technical parameters of purple sweet potato bread are determined by orthogonal test as the following：the addition of 100 g purple sweet potato powder and 180 g sugar to each 1 000 g flour,and the dough fermentation time 120 min.The final product has a good color and taste.The product＇s indexes of purple sweet potato bread are also put forward as well.
