西葫芦面包的研制

The Preparation of Squash Bread

以面粉、西葫芦为主要原料研制西葫芦面包,通过单因素试验和正交试验得出西葫芦面包的最佳配方。西葫芦面包的最佳配方是:面粉100%,西葫芦汁20%,酵母2.2%,加糖量25%,奶粉的添加量4%,鸡蛋添加量15%,植物油添加量15%,食用盐添加量1%。

In this study, squash juice was added in the bread to make squash bread. The best formula was decided with the single-factor experiments and orthogonal test. The best formula of the squash bread was that flour 100%, squash juice 20%, yeast 2.2%, sugar 25%, milk powder 4%, egg 15%, oil 15%and salt 1%.