粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2015年
2期
17-20
,共4页
青稞%面包%配方%正交设计
青稞%麵包%配方%正交設計
청과%면포%배방%정교설계
hulless barley%bread%formula%orthogonal design
本文以青稞粉、小麦粉为原料，通过添加转谷氨酰胺酶（TG）和谷朊粉提高面包品质、增加青稞粉的添加量。采用一次发酵法，通过单因素和正交试验确定青稞面包的最佳配方（以青稞粉和小麦粉的总量为基准）为：青稞粉35%，谷朊粉用量6%，酶用量0.04%，酵母用量1%。在此工艺条件下制作的面包比容较大，感官评分最高，表皮色泽较均匀，外形均整，体积饱满，内部组织较均匀，口感较好。
本文以青稞粉、小麥粉為原料，通過添加轉穀氨酰胺酶（TG）和穀朊粉提高麵包品質、增加青稞粉的添加量。採用一次髮酵法，通過單因素和正交試驗確定青稞麵包的最佳配方（以青稞粉和小麥粉的總量為基準）為：青稞粉35%，穀朊粉用量6%，酶用量0.04%，酵母用量1%。在此工藝條件下製作的麵包比容較大，感官評分最高，錶皮色澤較均勻，外形均整，體積飽滿，內部組織較均勻，口感較好。
본문이청과분、소맥분위원료，통과첨가전곡안선알매（TG）화곡원분제고면포품질、증가청과분적첨가량。채용일차발효법，통과단인소화정교시험학정청과면포적최가배방（이청과분화소맥분적총량위기준）위：청과분35%，곡원분용량6%，매용량0.04%，효모용량1%。재차공예조건하제작적면포비용교대，감관평분최고，표피색택교균균，외형균정，체적포만，내부조직교균균，구감교호。
This article mainly hulless barley powder,wheat flour as the main raw material,inorder to improve bread quality and increase the amountof hulless barley powder by adding a glutaminase(TG) and protein powder. Using sponge dough method,optimizationof the best formulaof the highland barley bread wascarriedout through mono–factor andorthogonal experiments:hulless barley powder content was 35%, the glutencontent and glutamine transaminase were 7% and 0.06%,yeast dosage was 1%. Under theoptimumconditions,the skincolour and lustreof the bread was uniform,both the whole appearance and size were appropriate,internalorganization was relatively uniform,taste was good.
