南京晓庄学院学报
南京曉莊學院學報
남경효장학원학보
JOURNAL OF NANJING XIAOZHUANG COLLEGE
2012年
6期
38-42
,共5页
南瓜红薯面包%配方%工艺
南瓜紅藷麵包%配方%工藝
남과홍서면포%배방%공예
bread with pumpkins and sweet potatoes%formula%technology
该文对南瓜红薯面包配方、工艺进行了研究，在单因素试验基础上经正交试验确定南瓜红薯面包的最佳配方为：面包粉48％、奶粉1．9％、无水酥油3．8％、食盐0．5％、鸡蛋4．8％、面包改良剂0．3％、水23％、南瓜粉4．8％、干酵母0．4％、白砂糖7．8％、红薯泥5．2％，在单因素试验基础上经正交试验确定南瓜红薯面包的工艺为：主面团快速搅拌时间8min、主面团发酵时间1．5h、烘烤时间20min
該文對南瓜紅藷麵包配方、工藝進行瞭研究，在單因素試驗基礎上經正交試驗確定南瓜紅藷麵包的最佳配方為：麵包粉48％、奶粉1．9％、無水酥油3．8％、食鹽0．5％、鷄蛋4．8％、麵包改良劑0．3％、水23％、南瓜粉4．8％、榦酵母0．4％、白砂糖7．8％、紅藷泥5．2％，在單因素試驗基礎上經正交試驗確定南瓜紅藷麵包的工藝為：主麵糰快速攪拌時間8min、主麵糰髮酵時間1．5h、烘烤時間20min
해문대남과홍서면포배방、공예진행료연구，재단인소시험기출상경정교시험학정남과홍서면포적최가배방위：면포분48％、내분1．9％、무수소유3．8％、식염0．5％、계단4．8％、면포개량제0．3％、수23％、남과분4．8％、간효모0．4％、백사당7．8％、홍서니5．2％，재단인소시험기출상경정교시험학정남과홍서면포적공예위：주면단쾌속교반시간8min、주면단발효시간1．5h、홍고시간20min
This paper is to study the making of bread that uses pumkins and sweet potatoes as the main kind of foodstuff. The optimal formula, ascertained by orthogonal experiments based on single-factors tests, was as follows: bread powder took 48% ; milk powder, 1.9% ; ghee, 3.8% ; salt, 0.5% ; eggs, 4.8% ; bread improver, 0.3% ; water, 23%; pumpkin powder, 4.8%; yeast, 0.4%; sucrose, 8.6%; sweet potato pasty, 3.8%. The optimal technology, which was also ascertained by orthogonal experiments based on single-factors tests, was as follows: the fasting wipe time of main paste was 8 minutes ; the fermenting time of main paste, 1.5 hours ; the roasting time 20 minutes.
