天然苹果酵母液在面包生产中的应用研究

Study on application of natural apple yeast liquid in bread production

在原有面包配方的基础上,减少50%的酵母用量,采用一次发酵法,通过单因素和正交试验,研究探索苹果酵母液添加量、面包坯醒发时间和醒发温度对面包品质的影响。结果表明:影响面包品质大小的主次顺序为苹果酵母液添加量>醒发时间>醒发温度;最佳工艺条件为苹果酵母液添加量360g(以1 000g面粉量为基准)、醒发温度35℃、醒发时间195 min,在此条件下制得的面包成品除具有普通面包的外形、色泽、弹柔性、风味和口感外,还兼有苹果的香气、清新感和营养价值。

On the basis of the original bread recipe, using one time fermentation method and reducing the amount of yeast 50% the effects of adding amount of apple yeast liquid, dough proofing time and dough proofing temperature on the quality of bread were researched through the single factor test and orthogonal test. The results showed that the influencing factors of the bread quality in order were as follows： adding amount of apple yeast liquid〉dough proofing time〉dough proofing temperature. The finished bread had not only the shape, color, elastic flexible, flavor and taste of common bread but also apple aromas of fresh feeling and nutritional value under the optimal conditions of adding amount of apple yeast liquid 360 g （1 000g flour as a benchmark）, proofing temperature 35℃ and proofing time 195 min.