菠萝蜜籽粉面包的研制

Preparation of jackfruit seed bread

菠萝蜜籽是加工食用菠萝蜜后的副产物.为开发利用菠萝蜜籽的新途径,用菠萝蜜籽粉代替部分面包专用粉制作面包,探究菠萝蜜籽粉、水、糖粉、食盐添加量对面包的感官品质及比容的影响.通过单因素试验和正交试验,确定菠萝蜜籽粉面包的最佳工艺配方为:面包粉149 g,菠萝蜜籽粉6 g,水添加量为面包粉和菠萝蜜籽粉总量的50%,糖粉添加量为22%,植物油16%,鸡蛋10%,奶粉10%,酵母1.1%,食盐0.8%,改良剂0.6%;焙烤时的上火温度185℃,下火温度160℃,时间15 min.按此工艺配方制备的菠萝蜜籽粉面包,其感官品质较好,且优于普通面包.

Jackfruit seed is a byproduct after processing or eating jackfruit.In order to develop a new way for the development and utilization of jackfruit seed,part bread flour was substituted by jackfruit seed powder to make bread in the experimental group,and investigated the effect of the amount of the seed powder,water,sugar powder and salt on the sensory and specific volume of the bread.Through single factor experiment and orthogonal experiment,the optimal technology and formulation of jackfruit seed powder bread was obtained:bread flour 149 g,jackfruit seed powder 6 g,water 50%,sugar 22%,plant oil 16%,egg 10%,milk powder 10%,yeast 1.1%,salt 0.8%,modifier 0.6%.The baking temperature was up 185℃and down 160℃,heating for 15 minutes.The quality bread of prepared with the above technology was better than normal bread.