高品质香菇面包生产工艺研究

Study on the production process of high quality mushroom bread

以高筋小麦粉和香菇粉为主要原料,以感官评分为指标,通过单因素试验和正交试验优化香菇面包的生产工艺。结果表明:香菇面包最佳工艺参数为以高筋小麦粉质量为基准,香菇粉添加量2.0%、绵白糖添加量18.0%、酵母添加量2.5%、黄油添加量16.0%。在此条件下,香菇面包感官评分最高,为80.5分,制得的香菇面包形状完整,呈金黄色,具有浓郁的香菇风味,有弹性,口感好。

High-gluten wheat flour and mushroom powder were used as the main raw materials,and the sensory score was used as indicator to optimize the production process of mushroom bread through single factor test and orthogonal test.The results showed that the best process parameters of mushroom bread were as follows:based on mass of high-gluten wheat flour,mushroom powder additive amount 2.0%,cotton white sugar additive amount 18.0%,yeast additive amount 2.5%,butter additive amount 16.0%.Under this condition,mushroom bread had the highest sensory score(80.5).The prepared mushroom bread was complete in shape and golden in color.It had rich flavor of mushrooms,with elasticity and good taste.