苦瓜山药面包的加工工艺研究

Study on the Processing Technology of Balsam Pear and Yam Bread

以小麦粉为主要原料,以感官评定为标准,在单因素试验基础上进行正交试验,研发一款兼具面包风味与多种功能特性的苦瓜山药面包。研究结果显示,在基础面包配方中其他原料不变时,苦瓜山药面包最佳配方为苦瓜粉添加量3.0%,山药粉9.0%,酵母粉1.5%,盐添加量1.9%,在此配方下可制得具有苦瓜和山药特殊颜色、香气、滋味和多种功效的面包。

Using wheat flour as the main raw material and sensory evaluation as the standard,orthogonal experiments were carried out on the basis of a single experiment to develop a bitter gourd and yam bread with both bread flavor and multiple functional characteristics.The research results show that when the other ingredients in the basic bread formula remain unchanged,the best formula for bitter gourd yam bread is 3.0%bitter gourd powder,9.0%yam powder,1.5%yeast powder,and 1.9%salt.The bread with special color,aroma,taste and multiple functions of bitter gourd and yam is prepared.