含紫苏油粕甜面包的研制

Study on Development of Bread Containing with Perilla Oil Meal

以面包专用粉为主要原料,添加紫苏油粕、白砂糖、食盐、干酵母、面包改良剂、奶粉、黄油等辅料,采用一次发酵工艺生产含紫苏油粕甜面包,并通过单因素试验及正交试验确定含紫苏油粕甜面包的最佳工艺配方。试验结果表明,由10%黄油,1%干酵母,0.4%面包改良剂及0.6%紫苏油粕,其它原料配比为:面包专用粉100%,奶粉4%,鸡蛋12%,食盐1%,清水48%,白砂糖22%,所制得的含紫苏油粕甜面包的品质最佳。

The perilla oil meal dietary fiber bread was produced by means of once fermentation method. Bread flour was used as main raw material, perilla oil meal, sugar, salt, dry yeast, bread improver, milk powder and butter were added as auxiliary material. In order to obtain the optimal formula, single factor experiment and orthogonal experiment were used. The results showed that the optimum formula of the best quality of bread contained with perilla oil meal were 10 % butter, 1 % dry yeast, 0.4 % bread improver and 0.6 % perilla oil.While the dosages of other materials were 100 % bread flour, 4 % milk power, 12 % egg, 1 % salt, 48 % water and 22 % sugar.