大豆膳食纤维面包的研制及配方优化

Development and formula optimization of soybean dietary fiber bread

将大豆膳食纤维与高筋面粉混合制成膳食纤维面包,通过单因素试验和正交试验得出面包最佳加工工艺为:在混合粉为450 g的基础上,添加大豆膳食纤维9%,白砂糖8.5%,酵母5 g,无盐黄油30 g,纯净水150 g,鸡蛋2个,混合制得面包面团,烘焙时间40 min,烘焙温度为160℃。在此试验条件下,做出的膳食纤维面包既有普通面包的醇香及柔软的口感,又有浓郁的大豆香气。膳食纤维面包不仅改善了面包营养不均衡、高糖高油的问题,而且给消费者带来更多的消费选择,还能提高大豆膳食纤维的利用率和附加值。

Soybean dietary fiber and high gluten flour were mixed to make dietary fiber bread. On the basis of single factor test and orthogonal test, the optimal process was as follows: The bread dough was prepared by adding 9% soybean dietary fiber, 8.5% sugar, 5 g yeast, 30 g unsalted butter, 150 g pure water and 2 eggs on the basis of 450 g flour mixture. The baking time was 40 min and the baking temperature was 160 ℃.Under these experimental conditions, the bread with dietary fiber has not only the mellow and soft taste of ordinary bread, but also the strong aroma of soybean.Dietary fiber bread not only improves the problem of unbalanced nutrition, high sugar and high oil in bread, but also brings more consumption choices to consumers and improves the utilization rate and added value of soybean dietary fiber.