小米燕麦粗杂粮面包的研制

Development of millet and oat coarse grains bread

将小米粉和燕麦粉按一定比例替代部分面包粉制作小米燕麦粗杂粮面包,通过单因素和正交试验确定的最佳配方为小米粉30 g、燕麦粉30 g和面包粉340 g、即发干酵母4.0 g、面包改良剂2.2 g、白砂糖80 g、烘焙专用粉16 g、鸡蛋50 g、黄油40 g、食盐2.4 g和水135 g,研制出的小米燕麦粗杂粮面包外形饱满完整、表皮呈金黄色,有独特的小米、燕麦风味,口感松软适口,切面层次清晰,组织细腻,有弹性,并兼有小米和燕麦特殊的营养价值和保健功能。

The millet and oat coarse grains bread was made by using millet flour and oat flour with certain proportions instead of some bread flour. The best formula of millet and oat coarse grains bread was determined by single factor test and orthogonal test. The best formula was obtained as follows： millet flour 30 g, oat flour 30 g, bread flour 340 g, instant dry yeast 4.0 g, bread improver 2.2 g, sugar 80 g, baking powder 16 g, egg 50 g, butter 40 g, salt 2.4 g and water 135 g. The millet and oat coarse grains bread had full and complete appearance, golden yellow skin, special flavor of millet and oat, soft taste, clear texture, exquisite organization, good elasticity and special nutritional value and health function of millet and oat.