红薯渣膳食纤维面包加工工艺优化研究

Study on optimization of processing technology of sweet potato residue dietary fiber bread

探究了红薯渣膳食纤维面包的最佳工艺条件,并采用了差别实验法验证膳食纤维面包与传统普通面包的差异性。结果表明:红薯渣膳食纤维面包最佳生产工艺为酵母添加量1.8%、红薯渣膳食纤维添加量6%、发酵时间110 min、醒发时间60 min。将试验生产的红薯渣膳食纤维面包通过差别实验(选择试验法)进行感官鉴定,通过统计分析得出本试验样品与市售面包无显著差异(α=1%),添加了红薯渣膳食纤维的面包提高了营养价值,且并未降低面包的口感。

The optimum technological conditions of sweet potato residue dietary fiber bread were determined,and the difference between dietary fiber bread and traditional bread was verified by difference experiment.The results showed that the optimum processing technology of sweet potato residue dietary fiber bread was dietary fiber 6%,yeast 1.8%,fermentation time 110 min and waking time 60 min.The sensory evaluation of sweet potato residue dietary fiber bread was carried out through the difference experiment(selection test method).The statistical analysis showed that there was no significant difference between the test sample and the commercial bread(α=1%).The bread added with sweet potato residue dietary fiber improved the nutritional value,but did not reduce the taste of bread.