CAJ | 학술논문

根据普通面包制作的基础配方，在原料中加入凤梨浆制作出的面包，具有凤梨的风味，并有营养和保健功能。以凤梨浆添加量、牛奶添加量、白砂糖添加量和发酵总时间为考察因素，通过正交试验确定凤梨甜面包的最佳制作工艺。结果表明，凤梨浆添加量40%，牛奶添加量150 mL，白砂糖添加量80 g，再配以鸡蛋和黄油等原料经酵母发酵和醒发共计120 min，可制作出营养丰富、色泽诱人、口味香甜、风味独特的凤梨甜面包。
근거보통면포제작적기출배방，재원료중가입봉리장제작출적면포，구유봉리적풍미，병유영양화보건공능。이봉리장첨가량、우내첨가량、백사당첨가량화발효총시간위고찰인소，통과정교시험학정봉리첨면포적최가제작공예。결과표명，봉리장첨가량40%，우내첨가량150 mL，백사당첨가량80 g，재배이계단화황유등원료경효모발효화성발공계120 min，가제작출영양봉부、색택유인、구미향첨、풍미독특적봉리첨면포。
The bread which is made by adding pineapple to the ordinary bread ingredient presents the special flavor, nutrition and health care function. By analyzing the quantity of pineapple pulp, milk, and sugar, and the total time of fermentation, the optimum formulation for pineapple bread is determined by the orthogonal test. The results show that when the additive amount of pineapple is 40%(to the weight of flour), the quantity milk is 150 mL, the quantity of sugar is 80 g, adding egg and butter, and the yeast fermentation time is 120 min, the pineapple sweat bread with rich nutrition, attractive color, fragrant taste and unique flavor is obtained.