灵武长枣面包的研制

Study on Development of Lingwu Long Jujube Bread

以高筋面粉和灵武长枣粉为主要原料,白砂糖、活性干酵母等为辅料,制作灵武长枣面包。采用单因素和正交试验方法,以感官评价为考核指标,优化并确定制作的配方和工艺。结果表明:最佳配方为高筋面粉250 g、黄油20 g、白砂糖20 g、鸡蛋30 g、灵武长枣粉36 g、盐2 g、活性干酵母2 g、水90 g;最佳工艺为发酵时间90 min、烘烤温度180℃、烘烤时间15 min。此条件下制作出的灵武长枣面包,口感松软,有灵武长枣特征风味,感官评分为81分。

Lingwu long jujube bread was made with high gluten flour and Lingwu long jujube powder as the main raw material, white sugar, active dry yeast and so on as auxiliary materials. Using the sensory evaluation as evaluation index, the formula and processing technology of the bread were studied by single factor and orthogonal experiment in this study. The results showed that the best formula was as follows： high gluten flour 250 g, butter 20 g, white sugar 20 g, egg 30 g, Lingwu long jujube powder 36 g, salt 2 g, active dry yeast 2 g and water 90 g; The best processing technology was as follows： fermentation time 90 min, baking temperature 180 ℃ and time 15 min. The Lingwu long jujube bread prepared under this condition was of good quality with loose texture and characteristic flavor of Lingwu long jujube, and the sensory evaluation score of the bread was 81.