摘要
在制作面包基本配方的基础上加入了两种具有促消化功能的天然物质——鸡内金和陈皮,并在制作的过程中设计单因素试验确定鸡内金、陈皮的最佳添加量,在此基础上设计正交试验优化配方,最后比照感官评定标准制作出了一种色、香、味、形、组织状态良好且具有促消化功能的面包。
Based on the basic formula for making bread,adding two kinds of natural substances with digestion-pro-moting function-Gallus and Tangerine peel,through the single factor experiment in the production process to de-termine the optimal amount to add. Taking this as the base,we can design the orthogonal test to optimize the for-mula. Finally,according to sensory evaluation,digestion-promoting bread with good color,smell,taste,shape, organization can be produced.
出处
《漯河职业技术学院学报》
2014年第2期62-64,共3页
Journal of Luohe Vocational Technical College
关键词
鸡内金
陈皮
促消化
面包
Gallus
Dried tangerine peel
Digestion-promoting
Bread