摘要
对丹麦牛奶菠萝菊粉面包配方工艺进行研究,在单因素试验基础上经正交试验确定了产品的最佳配方工艺为:面包粉64.1%,菠萝果酱6.4%,牛奶0.2%,白砂糖5.1%,鸡蛋6.4%,水12.8%,食盐0.1%,鲜酵母1.3%,菊粉1.9%,黄油1.9%,面包改良剂1.9%,醒发温度28℃,醒发时间1.8 h,焙烤温度上火180℃,下火160℃,焙烤时间19 min。
In this paper, a kind of Danish bread with milk pineapple and inulin was studied, and the optimal formula and technology which were ascertained by orthogonal experiments based on single factor experiments were as follows：bread powder 64.1%, pineapple jam 6.4%, milk 0.2%, white granulated sugar 5.1%, egg 6.4%, water 12.8%, salt 0.1%, yeast 1.3%, inulin 1.9%, butter 1.9%, bread improver 1.9%, fermentation temperature 28℃, fermenting time 1.8 hours, the top temperature 180℃,the bottom temperature 160℃, and baking time 19 minutes.
出处
《食品研究与开发》
CAS
北大核心
2016年第24期70-73,共4页
Food Research and Development
基金
淮安市应用研究与科技攻关计划(工业)项目(HAG2014016)
关键词
丹麦面包
菠萝
菊粉
配方
工艺
danish bread
pineapple
finulin
formula
technology
