汤种法制作莜麦吐司面包的工艺研究

Study on the Processing Technology of Naked Oats Toast with Tangzhong

通过单因素试验和正交试验确定了汤种法制作莜麦吐司面包的最佳原料配方及工艺条件,即以莜麦粉、面包粉总质量为基准(100%),莜麦粉与面包粉的质量比15∶85,汤种添加量35%,水添加量26%,鸡蛋添加量24%,植物油添加量14%,白砂糖添加量10%,酵母添加量3%,食盐添加量1%,二次发酵时间40 min,烘烤温度180℃,烘烤时间30 min,制得莜麦吐司面包的感官品质最佳。在此条件下制备的面包酸度1.6°T,水分35.1%,比容3.83 m L/g,均符合国家质量标准。莜麦吐司面包存放3 d后的硬度低于添加15%杂粮粉的其他杂粮面包,口感松软。

The optimal raw material formula and processing conditions of naked oats toast by means of adding Tangzhong were determined by single factor and orthogonal test. The results showed that the proportion of naked oats flour and bread flour was15∶85,with their total weight as the benchmark(100%), Tangzhong 35%,water 26%,eggs 24%,vegetable oil 14%,sugar 10%,yeast 3%,salt 1%,the second fermentation time 40 min,the baking temperature 180 ℃,the baking time30 min. Under these conditions,the naked oats toast had the best quality. The acidity of the toast was 1.6 °T,the moisture was 35.1%,and the specific volume was 3.83 m L/g,all of which met the national quality standards. The hardness of naked oats toast after stored in 3 days was still lower than that of other cereal breads adding 15% cereal flour,which could make the cereal toast get better taste.