黑米吐司面包的工艺研究

Study on processing technology of black rice toast

将黑米粉按一定比例替代部分面包粉制作黑米吐司面包,通过单因素和正交试验确定的最佳配方:以面包粉和黑米粉总质量为基准(100%),面包粉与黑米粉质量比为93∶7、酵母1.2%、起酥油10%、白砂糖11%、烘焙专用粉2.5%、改良剂0.6%、鸡蛋10%、盐1%、水43%。烘焙条件:上火180℃、下火175℃,烘烤时间35 min。按此工艺研制出的黑米吐司面包,外形饱满完整,呈棕紫色,内部组织细密均匀,有弹性,切片后不断裂,松软适口,有黑米吐司面包独有的风味,并兼有黑米特殊的营养价值和保健功能,且起酥油和白砂糖添加量均比基础配方有所降低,更符合现代人低脂低糖的健康饮食理念。

Black rice flour with certain proportions instead of some bread flour was added in the toast. The best formula of black rice toast was determined by single factor test and orthogonal test. The best formula was as follows: the proportion of bread flour and black rice flour was 93 ∶ 7 with their total weight as the benchmark(100%), instant yeast 1.2%, butter 10%, sugar 11%, baking powder 2.5%, bread improver 0.6%, egg 10%, salt 1% and water43%. The baking conditions was baking at 180 ℃/175 ℃ for 35 min. The black rice toast had full and complete appearance, brown-purple skin, exquisite organization, good elasticity, not broken after slicing, soft taste, special flavor of the black rice toast. In addition, the product had a special nutritional value and health function of black rice, and the amount of butter and sugar was lower than that of basic formulation, that more conforms to the healthy diet concept of modern low fat and low sugar.