黑豆面包的研制

Research on the Production of Black Bean Bread

采用一次发酵工艺生产黑豆面包,主要原料为低筋面粉,添加黑豆、白砂糖、酵母、盐、面包改良剂等辅料,通过响应面方法确定黑豆面包的最佳工艺配方。结果显示:黑豆面包的最佳工艺为:白砂糖量为63 g、黑豆为10.7 g、酵母量为7.5 g(以面粉300 g计)。此工艺生产出的黑豆面包风味纯正、组织状态良好。

The direct fermentation method was used to produce black bean bread with the low-gluten flour being the main ingredient, and black beans, sugar, yeast, salt and bread improver being the excipients. An optimal formula was determined by using the response surface method, which consisted of sugar 63 g, black beans 10.7 g, and yeast 7.5 g （flour 300 g）. The black bean bread produced in this way has pure flavor, and the tissue was fine.