麦苗面包的配方研究

Development of Wheat Seedling Bread

在面包的基础配方中添加一定量的麦苗粉,研制麦苗面包。通过单因素实验和正交试验,考察麦苗粉、白砂糖、黄油和奶粉添加量对麦苗面包感官品质的影响。结果表明:当高筋粉添加量为300 g时,以麦苗粉8 g、白砂糖72 g、黄油64 g、奶粉24 g为配方,制作的麦苗面包品质最佳,色泽均匀,外形饱满,气孔蓬松,蜂窝匀称,弹性好,松软可口,兼具麦苗及面包的香气。

On the basis of bread making, a certain amount of wheat seedling powder was added into the raw material. The effect of the amount of wheat seedling powder, white sugar, butter and milk powder on the sensory organs was investigated by single factor experiment and orthogonal experiment. The results showed that when the content of high gluten powder was 300 g, the wheat seedling powder, sugar, butter and milk powder were 8 g, 72 g, 64 g and 24 g respectively. It has the aroma of wheat seedling and bread. It is elastic and soft.