低糖高纤维玉米软质面包的研制

Study on Soft Corn Bread with Low-sugar and High-fiber

研究了添加玉米软质面包的生产工艺及操作参数,探讨了玉米粉添加量、酵母用量、复合面团改良剂等因素对面包品质的影响,分析得出低糖高纤维玉米软质面包生产的适宜配方和工艺条件为:玉米粉10%,酵母2.00%,复合面团改良剂2.00%;面团调制的水温约为30℃,调制时间为10min;面包坯醒发时的温度保持在30～40℃,相对湿度保持在85%～90%,醒发时间为120～150min;烘烤面包的温度为160～180℃,时间为10～15min。

Using corn powder instead of wheat powder, the influence of corn flour amount, the amount of yeast, and dough conditioner on the quality of soft corn bread were studied. It shows that soft corn bread production of appropriate formulation and conditions are as follows： 10% of the corn flour, 2% of the yeast, and 2% of the composite dough conditioner. The temperature of dough modulation is around 30 ℃ and the time is about 10 min; the temperature of blank bread proofing maintains at 30-40 ℃, the relative humidity remains at 85%-90%, and the time is 120-150 min; the temperature of baking bread is 160-180 ℃ and the time is about 10-15 min.