摘要
根据前阶段研究结果,烟紫337号具有较高的持水性、冻融稳定性和吸油率较,适合添加到烘焙食品。以紫薯全粉甜面包的感官评分为考察指标,通过正交试验确定了紫薯全粉甜面包制作的最佳关键工艺参数:每1 000 g高筋面粉添加紫薯全粉(100目)120 g、白砂糖180 g,面团总发酵时间为180 min。
The result of preceding tests showed that Yanxia 337 had good water holding capacity, fi＇eeze-thaw stability and oil absorption. With the sensory ecaluation as the index, the best key technical parameters of purple sweet potato powder bread were determined by orthogonal test as the following： the addition of 120 g purple sweet potato powder （100 heads of grain） and 180 g sugar to each 1 000 g flour, and the dough fermentation time 180 min.
出处
《食品工业》
CAS
北大核心
2013年第4期109-110,共2页
The Food Industry
基金
四川省教育厅面上项目--紫薯全粉加工工艺优化及其下游产品开发(项目编号:11ZB148)
关键词
紫薯全粉
甜面包
正交试验
purple sweet potato powd
sweet bread
orthogonal test
