桑叶苦瓜面包的开发

The development of mulberry leaves bitter gourd bread

以感官评定为标准,在单因素试验基础上进行响应面分析,研发一款兼具面包风味与多种功能特性的桑叶苦瓜面包。结果显示,桑叶苦瓜面包的最佳配比为桑叶粉添加量0.8%,苦瓜粉添加量3%,酵母添加量1.8%,盐添加量1.8%,得到具有桑叶和苦瓜特殊颜色、香气、滋味和多种功效的面包。

Based on the sensory evaluation,mulberry leaves bitter gourd bread with both bread flavor and various functional properties were developed through single factor experiments and response surface tests.The results showed that the best formula of mulberry leaves bitter gourd bread were as follows:mulberry leaf powder 0.8%,bitter gourd powder 3%,yeast 1.8%,salt 1.8%.The mulberry leaves bitter gourd bread had mulberry leaf and bitter gourd special color,aroma,taste and various effects.