绿豆豆沙夹心面包工艺研究

Study on the technology of mung bean paste sandwich bread

以自制绿豆豆沙为馅料,研究了绿豆豆沙添加方式,并通过单因素和正交试验,确定了绿豆豆沙夹心面包的最佳工艺条件:高筋面粉100 g、即发活性干酵母1.5 g、白绵糖15 g、牛奶20 g、水32 g、鸡蛋10 g、食盐0.5 g、玉米油1 g、绿豆豆沙15 g、面团发酵时间120 min、面包坯醒发时间120 min。

Using homemade mung bean paste as filling, the way of adding mung bean paste was studied, and the optimal technological conditions of mung bean paste sandwich were determined through single factor and orthogonal experiments: high-gluten flour 100 g, instant active dry yeast 1.5 g, white sugar 15 g, milk 20 g, water 32 g, egg 10 g, salt 0.5 g, corn oil 1 g, mung bean paste 15 g, dough fermentation time 120 min, bread billet wake time 120 min.