燕麦杂粮面包的制作及品质研究

Study on the Making and Quality of Oat Grains Bread

燕麦粉、玉米粉和糯米粉作为杂粮粉与精制面包粉混合制作燕麦杂粮面包,对面包进行感官评定与物性检测分析,确定了杂粮面包的最优配方即:当添加10%的燕麦粉、8%的玉米粉和8%的糯米粉、15%的细砂糖、1.5%的食用盐、1.5%的活性酵母粉,5%的奶粉,和最佳的工艺配方即:经25 min的和面、80 min的发酵、烘烤20 min。在此条件下制作出的燕麦杂粮面包品质最佳,口味符合人们的要求,营养等各方面均有所改善。

This paper chooses oat flour, corn flour and glutinous rice flour as grains powder mixed with refined bread powder to make oat bread. By sensory evaluation and physical property detection on the bread, we determine the optimal formula of the oat grain bread： adding 10% oat flour, 8% corn powder and 8% glutinous rice flour, 15% sugar, 1.5% salt, 1.5% yeast, 5% milk powder, and the best technical formula： 25-minute kneading, 80 -minute ferment and 20 -minute baking. Under this condition, oat bread has the best quality, which will meet the requirement of people＇s taste and improve nutrition.