营养富硒发酵面包的研制

The development of nutrition rich selenium yeast bread

该实验应用单因素实验和正交试验法结合面包的比容和感官评价,对影响富硒面包传统工艺的各因素进行研究。结果表明:在制作富硒面包的工艺中,富硒酵母用量1%,食盐0.7%,绵白糖20%并且发酵时间5 h时的加工工艺是生产富硒面包的最优工艺,此时制得的面包品质最好。

Single factor and orthogonal experiments method could be used to study selenium-enriched the traditional fermentation process of bread, with the help of bread specific volume and bread sensory evaluation quality. The results showed that in the process of making bread, adding selenium-enriched yeast of1%, salt consumptions of 0.7%, the amount of 20% granulated sugar and fermentation time of 5 h was the best technology of making bread. The process could produce bread of super quality.