玉米烧饼的配方及优化研究

Optimization of Corn Sesame Cake

在传统烧饼工艺的基础上,对原配方进行创新,加入适量的玉米面,以改善制品风味及提高制品的营养价值。分析了玉米粉、水和酵母添加量3个因素对烧饼品质的影响,通过单因素试验和正交试验对玉米烧饼的配方进行优化。结果表明,玉米粉添加量18%,水的添加量65%,酵母添加量为1.7%;在28℃,相对湿度75%下发酵30 min,成型后;于38℃,湿度80%～85%下,饧发10 min;在面火190℃,底火190℃中,烤制25 min,制品的品质最好。为优化烧饼的配方、丰富烧饼的种类、提高制品的品质提供了科学的理论依据。

Innovation of the original formula is investigated based on the traditional sesame technology,flavor and nutritional value of products are improved by adding the corn flour.The three factors of addition of corn flour,water and yeast which influenced the quality of products is studied.Through single factor experiments and orthogonal test to optimize corn sesame cake recipe.The results show that the opptimal formula is corn flour 18%,water 67 mL,yeast dosage 1.7 g,fermentation 30 min at 28 ℃,humidity under 75% after molding,and proofing 10 min at 38 ℃,humidity 80% ~ 85%,and baked 25 min Surface fire 190 ℃,primer 190 ℃.This study provides a scientific theory for the optimizing the formula of corn sesame cake and improving products quality.