芝麻核桃面包的研制

Preparation of Sesame Walnut Bread

以面粉为主要原料,加入芝麻和核桃,研制具有保健功能的芝麻核桃面包。通过正交试验确定芝麻核桃面包的配方和工艺参数。结果表明,芝麻核桃面包的配方是:芝麻30g.kg-1,核桃50g.kg-1、改良剂为8g.kg-1面粉、活性干酵母为10g.kg-1面粉、白砂糖为40g.kg-1面粉。优化工艺参数:焙烤时间为15min,其中烘焙13min,上色2min;焙烤温度180℃,上色温度210℃。

The experiment was designed to make sesame walnut bread with healthy function.The formulation was determined as： 30 g sesame,50 g walnut,8 g modifier,10 g active dehydrated yeast powder,40 g sugar mixed with 1 kg flour.The totally baking time is 15 min,13 min for toasting at 180℃ and 2 min for colorizing at 210℃.