荠菜面包的研制

Development of bread with shepherd's purse

在面包的基础配方中添加野生荠菜,对荠菜、面包改良剂、酵母的加入量和烘烤温度进行单因素实验、正交实验,得出荠菜面包的最佳工艺配方。结果表明,荠菜面包的最佳工艺配方为:以小麦粉为基准,荠菜添加量22%,面包改良剂添加量1.2%,酵母添加量1.6%,烘烤温度170℃。所研制的荠菜面包松软适口,外观色泽均匀,面包心色泽淡绿色,有荠菜的香味,提高了面包营养价值,丰富了面包品种,通过检测符合面包的理化和微生物要求。

Based on the basic formula of the bread,wildness shepherd＇s purse was added. Taking the a-mount of shepherd＂s purse, bread improver, yeast and baking temperature as the factors, the optimal technology formula of Shepherd s - purse bread was obtained by single factor test and orthogonal experi-ment. The results showed that the optimal technology formula of Shepherd＇s - purse bread was： with wheat flour as benchmark, the amount of shepherds purse was 22 % , bread improver 1.2% , yeast 1.6% , baking temperature 170℃ . The shepherd s - purse bread was soft and tasted good,appeared uniform color with light green color inside and shepherd＇s purse fragrance. It greatly enriched the nutrition and varieties of bread, and conformed to the standard of bread by physicochemical and microbiological test.