粮食与油脂
糧食與油脂
양식여유지
Cereals & Oils
2015年
11期
38-40
,共3页
大豆糖蜜%直接发酵法%面包%工艺参数
大豆糖蜜%直接髮酵法%麵包%工藝參數
대두당밀%직접발효법%면포%공예삼수
soybean molasses%direct fermentation%bread%craft parameters
该项目以面包专用面粉为主料，添加大豆糖蜜、酵母、改良剂等辅料，采用直接发酵法生产面包。以感官评价为指标，通过单因素实验及正交试验，并对产品进行物性仪以及水分、比容、酸度值等方面的测定，符合国家相关标准。最终确定大豆糖蜜直接发酵法生产面包的最佳工艺参数：以面粉用量为基准，其中大豆糖蜜10%，酵母1.5%，改良剂0.5%。
該項目以麵包專用麵粉為主料，添加大豆糖蜜、酵母、改良劑等輔料，採用直接髮酵法生產麵包。以感官評價為指標，通過單因素實驗及正交試驗，併對產品進行物性儀以及水分、比容、痠度值等方麵的測定，符閤國傢相關標準。最終確定大豆糖蜜直接髮酵法生產麵包的最佳工藝參數：以麵粉用量為基準，其中大豆糖蜜10%，酵母1.5%，改良劑0.5%。
해항목이면포전용면분위주료，첨가대두당밀、효모、개량제등보료，채용직접발효법생산면포。이감관평개위지표，통과단인소실험급정교시험，병대산품진행물성의이급수분、비용、산도치등방면적측정，부합국가상관표준。최종학정대두당밀직접발효법생산면포적최가공예삼수：이면분용량위기준，기중대두당밀10%，효모1.5%，개량제0.5%。
Used bread–flour as raw material and added with soybean molasses,yeast and bread improvers the bread baked by direct fermentation technology. Judging with the sensory evaluation,the optimumconditions wereobtained by single factor andorthogonal enperiment. In addition,the project was in line with national standards by spectrophotometry texture analyzer,moisture,specific volume and acidity value.The result were as follows:on the basis dosageof bread flour,soybean molasses was 15%,yeast was 1.5%,and bread improvers was 0.5%.
