摘要
探讨以山楂超微粉为原料生产面包的制作工艺,通过正交试验确定了山楂超微粉面包的最佳配方:300目山楂粉添加量为3%、食盐为0.6%、白砂糖为18%、面包改良剂为0.5%,研制的面包不仅风味口感俱佳,且营养价值较高。
Bread manufacture craft of hawthorn ultrafine powder as raw materials was studied by orthogonal experiment. The results showed that the best formula of the hawthorn ultrafine bread was 300 mesh hawthorn powder 3%, salt 0.6%, sugar 18% and bread improver 0.5%. The hawthorn ultrafine bread had not only superb flavor and taste but also high nutritional value.
出处
《粮食科技与经济》
2012年第2期44-46,共3页
Food Science And Technology And Economy
基金
山东星火计划项目(2007XH068)
关键词
山楂超微粉
面包
保健
正交试验
hawthorn ultra fine powder, bread, health function, orthogonal test
