美味牛肝菌全麦面包配方的优化

Formula Optimization of Whole-wheat Bread with Boletus edulis

采用一次发酵法制作美味牛肝菌全麦面包。以感官评分、比容、质构为评价指标,通过单因素试验和正交试验优化美味牛肝菌全麦面包的配方。结果表明,以全麦粉为基础,最佳配方为美味牛肝菌粉4%、水45%、鸡蛋20%、黄油10%、白砂糖14%、酵母2%、食盐1%、面包改良剂1%。按此配方生产的面包,质地松软、色泽饱满、且有美味牛肝菌独特的风味。

Single fermentation was adopted to prepare the whole-wheat bread with Boletus edulis.Taking sensory score,specific volume,and texture as assessment index,the whole-wheat bread formula was optimized by single factor and orthogonal experiment.The results showed that,using whole-wheat flour as basis,the optimum formula is 4%of B.edulis powder,45%of water,20%of egg,10%of butter,14%of sugar,2%of yeast,1%of salt and 1%of bread improver.The bread produced according to the optimized formula has soft texture,full color,and unique flavor of B.edulis.