一种蛋乳面包配方的研究

Study on the Composition of One Kind of Egg Bread

对不同配方的经过二次发酵的蛋乳面包进行研究。感官鉴评的正交试验表明 ,配方为面粉 2 0 0g ,面包改良剂 1.6 g ,起酥油 10 g ,水 6 0ml,鸡蛋 1个 ,植物奶油 8% ,香兰素 0 .4 % ,白糖 2 5 % ,CSL -SSL0 .2 % ,单甘酯 0 .6 % ,盐 0 .6 % ,酵母用量 1%时 ,经过二次发酵法可以制得具有浓郁自然香味和美好的烘烤外观的蛋乳面包。

The author study on different compositions of egg and milk bread made from secondary fermentation,the results of orthogonal experiment of the organoleptic evaluation indicates that the best composition is 200g flour,bread modified preparation 1.6g,butter oil 10g,water 60ml,one egg,plant butter 8%,vanillin 0.4%,sugar 25%,CSL-SSL 0.2%,monoacylglycerol 0.6%,salt 0.6%,and yeast 1%。