莴笋叶粉营养面包的研制

Study on the development of nutritional lettuce leaf powder bread

以高筋粉和莴笋叶粉为主要原料,辅以细砂糖、食盐、酵母、鸡蛋、黄油等制作风味独特的莴笋叶粉面包。通过单因素试验和正交试验确定最佳工艺条件和配方。结果表明:莴笋叶粉面包的最佳配方为高筋粉100 g,莴笋叶粉3 g、细砂糖25 g、食盐1.2 g、酵母1.4 g、鸡蛋10 g、黄油15 g、纯牛奶60 g,最佳工艺条件为焙烤温度上火160℃,下火140℃、烘烤时间18 min。采用该工艺生产的莴笋叶面包表面色泽金黄,面包芯浅绿,细腻有弹性,柔软蓬松,口感俱佳。

With high gluten flour and lettuce leaf powder as main raw material, unique lettuce leaf bread was supplemented by sugar, salt, yeast, egg and butter. By single factor test and orthogonal test, the optimum process conditions and formula were determined. The results were as follows： the best recipe of lettuce leaf bread was flour 100 g, lettuce leaf powder 3 g, sugar 25 g, salt 1.2 g, yeast 1.4g, egg 10 g, butter 15 g and pure milk 60 g. The best process conditions were baking temperature 160 ℃ heat, fire under 140 ℃, baking time 18 min. The bread produced by the technology showed golden color, light green inside, soft and fluffy, and had good taste.