山东商业职业技术学院学报
山東商業職業技術學院學報
산동상업직업기술학원학보
JOURNAL OF SHANDONG INSTITUTE OF COMMERCE AND TECHNOLOGY
2012年
5期
92-95
,共4页
红葡萄酒%面包%配方%感官
紅葡萄酒%麵包%配方%感官
홍포도주%면포%배방%감관
Red wine%bread%formula%sense
本研究将红葡萄酒添加到面包原料中，通过控制发酵面包原料配比参数研制带有酒香的面包，色泽鲜亮好看、风味独特，具有广阔的发展前景和经济效益。以感官评价为指标，通过单因素试验和正交试验得出酒香面包的最佳生产配方。结果表明酒香面包的最佳配方是：每100g面粉中加入白砂糖12g，红葡萄酒5g，酵母1．8g，改良剂1．0g。
本研究將紅葡萄酒添加到麵包原料中，通過控製髮酵麵包原料配比參數研製帶有酒香的麵包，色澤鮮亮好看、風味獨特，具有廣闊的髮展前景和經濟效益。以感官評價為指標，通過單因素試驗和正交試驗得齣酒香麵包的最佳生產配方。結果錶明酒香麵包的最佳配方是：每100g麵粉中加入白砂糖12g，紅葡萄酒5g，酵母1．8g，改良劑1．0g。
본연구장홍포도주첨가도면포원료중，통과공제발효면포원료배비삼수연제대유주향적면포，색택선량호간、풍미독특，구유엄활적발전전경화경제효익。이감관평개위지표，통과단인소시험화정교시험득출주향면포적최가생산배방。결과표명주향면포적최가배방시：매100g면분중가입백사당12g，홍포도주5g，효모1．8g，개량제1．0g。
This research added red wine to the bread raw ratio of raw material parameters of developed bouquet bread, materials, through the control yeast bread with the making the bread of bright color good - looking and u-nique flavor, which have bright prospect of development and economic benefits. The experiment with sensual evalu-ation for index, by single factor experiment, and orthogonal test obtained the best production bouquet bread recipe. The results showed that the best formula of wine flavor bread: every 100g flour add sugar 12g, red wine 5g, yeast 1.8g and 1.0g improver.
