慈菇渣粉面包制备工艺及其配方研究

Preparation technology and formula of Sagittaria latifoliais residue powder bread

将慈菇榨汁过滤后的多余废料烘干粉碎后应用到面包的制作中,采用感官评分法、比容测定、质构分析,综合考察不同粒径慈菇渣粉、酵母、糖粉添加量对慈菇渣粉面包品质的影响。试验结果表明,慈菇渣粉面包最佳配方为面粉200g、水120g、黄油16g、蛋液10g、奶粉10g、面包改良剂0.6g、盐0.2g、泡打粉0.1g、糖粉40g、酵母4.8g、粒度为58μm的慈菇渣粉4g。

The surplus waste material filtered by Sagittaria juice was dried and crushed,and then applied to the production of bread.Sensory score specific volume determination,and texture analysis were used to comprehensively investigate the effects of different partical size of Sagittaria latifoliais residue powder,additive amount of yeast and sugar powder on the quality of the bread.The results showed that the best formula of the bread were flour 200 g,water 120 g,butter 16 g,egg solution 10 g,milk powder 10 g,bread improver 0.6 g,salt 0.2 g,baking powder 0.1 g,powdered sugar 40 g,yeast 4.8 g,and Sagittaria latifoliais residue powder with a particle size of 58 μm 4 g.