黑啤酒面包的研制

Development of black beer bread

以面包专用粉为主要原料,添加黑啤酒、白砂糖、酵母、盐、面包改良剂等辅料,采用一次发酵工艺生产黑啤酒面包,通过单因素实验和正交实验确定黑啤酒面包的最佳工艺配方。结果表明,白砂糖投入量对黑啤酒面包品质影响最大,其次是黑啤酒的投入量,酵母的影响最小。黑啤酒面包的最佳工艺参数为:白砂糖量为48g、黑啤酒量为140g、酵母量为6g(以面粉270g计)。

Bread flour as the main raw material ,adding black beer,sugar,yeast, salt, bread improvers and other accessories by a fermentation process to produce malt beer bread. In addition,bread and dark beer by single factor test and orthogonal test to determine the optimum formulation. The result showed that the amount of sugar was the main impact on the quality of bread black beer. The amount of black beer was the minor impact and the amount of yeast was the minimum impact. Malt beer bread the optimum parameters were .. sugar of 48g,malt beer of 140g,yeast of 6g（flour of 270g）.