红薯渣面包生产配方研究

Development of sweet potato dreg bread

为了研究红薯渣粉配粉对面包品质的影响,以红薯的深加工副产物——红薯渣为原料,通过考察红薯渣、干酵母、白糖和面包改良剂的添加量对面包的质量、比容、水分和感官评分的影响,来确定红薯渣面包的最佳生产配方。正交实验结果表明:红薯渣粉添加量为4%,干酵母用量为2.0%,白砂糖用量为20%,面包改良剂用量为0.2%时,红薯渣面包风味和品质最佳。

In order to study the effect of blended flour with sweet potato dreg powder on the quality of sweet potato dreg bread,the influence of the adding amount of sweet potato dreg, dry yeast, sucrose and bread improver on the bread quality, specific volume, moisture content and sensory score was determined. The results of orthogonal experiment indicated that the sweet potato bread had good flavor and quality when the dosage of sweet potato dreg, dry yeast, sucrose, and bread improver were 4%, 2.0%, 20% and 0.2%, respectively.