摘要
用小麦粉和马铃薯全粉制作马铃薯全粉面包,并添加白砂糖、酵母和黄油等辅料。以面包的硬度、弹性、黏聚性、咀嚼度和回复性,及感官评价为评定指标,通过单因素和正交试验确定面包的最佳工艺,当马铃薯全粉为15%,白砂糖为15%,酵母为3%,黄油为12%时,面包的口感最好。使用SPSS分析面包的硬度、弹性、黏聚性、咀嚼度和回复性指标与感官评价的相关性,确定马铃薯全粉对改善面包的口感有着重要的作用。
Wheat flour and potato flour were used in making potato bread with sugar,yeast and butter.The evaluation indexes were hardness,springiness,cohesiveness,chewiness,resilience and sensory evaluation.The optimal process of bread was determined by single factor and orthogonal test.The best formula is :potato flour of 15%,sugar15%,yeast 3%,and butter 12%.SPSS was used to analyze the correlation between bread hardness, springiness,cohesiveness,chewiness,resilience and sensory evaluation.The analysis showed that potato flour played an important role in improving the taste of bread.
作者
赵晶
郝金伟
时东杰
王红梅
屈岩峰
张勇
ZHAO Jing;HAO Jin-wei;SHI Dong-jie;WANG Hong-mei;QU Yan-feng;ZHANG Yong(Department of Food and Environmental,East University of Heilongjiang,Harbin 150066)
出处
《中国食品添加剂》
CAS
2019年第1期126-134,共9页
China Food Additives
基金
黑龙江东方学院重点横向课题(HDFHX160101)