木瓜麦胚保健面包的制备

Development of the healthy bread with powders of papaya and wheat-germ

以面包粉、木瓜粉和麦胚粉为主要原料,研究木瓜粉添加量、麦胚粉添加量、白砂糖添加量及发酵时间四个因素对面包感官品质的影响。结果表明,木瓜麦胚保健面包的最佳工艺配方为:木瓜粉添加量为7%,麦胚粉添加量为8%,发酵时间为50min,白砂糖添加量为10%。

A new type of bread was fermented from bread powder,papaya powder and wheat-germ powder as main raw materials.Four factors influencing the sensory quality of bread were studied as follows：the added levels of papaya,wheat-germ,sugar and fermentation time.The results showed the optimum recipe of health bread was as follows：adding 7% amounts of papaya powder,8% amounts of wheat-germ powder,10% sugar,and 50min fermentation.