高膳食纤维柚皮粉营养面包的制备

Preparation of Nutritional Bread with High Dietary Fiber Pomelo Peel Powder

文章将两种不同方式处理的柚皮粉以1∶2比例混匀添加到面包粉中做面包,以面包的感官评分和比容为评价指标,通过单因素试验和正交试验对柚皮粉面包配方进行优化。结果表明,柚皮粉面包的最佳配方以面包粉总量为基准,柚皮粉添加量6%,细砂糖添加量9%,酵母添加量1.2%,水添加量70%。按此配方生产的柚皮粉面包,具有柚子皮独特的清香味道,入口松软,组织细腻。

Two different treatments of pomelo peel powder were mixed at a ratio of 1:2 and added into bread flour to make bread. The bread sensory score and specific volume were used as evaluation indexes. The recipe of pomelo peel bread was optimized by single factor test and orthogonal test. The results showed that the best recipe of pomelo peel bread was based on the total amount of bread powder,adding 6% of pomelo peel powder,1.2% of yeast,9% of fine granulated sugar and 70% of water. According to this recipe,the pomelo powder bread has the unique flavor of pomelo peel,soft in the mouth and delicate in structure.