莜麦蔓越莓面包的工艺优化

Processing optimization in naked oat cranberry bread

以莜麦粉、蔓越莓为主要原料研制莜麦蔓越莓面包。以感官评分、面包比容为评价指标,采用单因素和正交试验优化工艺参数。结果表明:最佳工艺参数为小麦粉270.0 g、莜麦粉30.0 g、水130.0 mL、蔓越莓25.0 g、酵母6.0 g、白砂糖20.0 g、奶粉20.0 g、盐3.0 g、鸡蛋60.0 g、醒发时间60.0 min、搅打时间17.0 min、烘烤时间18.0 min,在此条件下,制备出的莜麦蔓越莓面包蔓越莓风味浓郁,接受度高。

Naked oat cranberry bread were prepared with naked oat flour and cranberry as the main raw materials. Taking sensory score, specific volume of bread and texture as evaluation indexes, single factor and orthogonal experiments were used to optimize the process parameters. The results showed that the optimum technological parameters were as follows: wheat flour 270.0 g, naked oat flour 30.0 g, water 130.0 mL, cranberry 25.0 g, yeast 6.0 g, white granulated sugar 20.0 g, milk powder 20.0 g, salt 3.0 g, egg 60.0 g, fermentation time 60.0 min, stirring time 17.0 min, baking time 18.0 min. Under these conditions, the naked oat cranberry bread had rich cranberry flavor and high acceptance.