丹麦红豆面包的研制

Study on Danish Red Bean Bread

以红豆为原料,采用二次发酵制作面包的方法,通过正交试验研究确定了丹麦红豆面包最佳配方为:红豆12%,细砂糖14%,鲜酵母4%,食盐1.5%,鸡蛋16%,黄油15%,水20%,动物奶油14%。

The red bean was utilized in this study to produce bread by second fermentation. The orthogonal experiment was chosed to determine the optimum medium composition for Danish red bean bread as followed： red bean of 12%, fine sugar of 14, fresh yeast of 4%, salt of 1.5%, egg of 16%, butter of 15%, water of 20% and animal milk of 14%.