槐米红枣面包的研制

Development of Sophora japonica L.and Jujube Bread

以槐米、红枣和面粉为主要原料,研制了一款具有槐米和红枣营养的面包。以综合评分为评价指标,获得了槐米红枣面包的最佳原料配方和生产工艺。结果表明,槐米红枣面包的最佳原料配方和生产工艺为高筋面粉140 g,槐米粉20 g,红枣泥5 g,水40 g,黄油15 g,奶粉10 g,红糖10 g,蜂蜜8 g,酵母粉2 g,盐2 g,面包改良剂0.5 g,烤箱温度上火和下火均为200℃,烘烤35~40 min。在此条件下制作的面包外形暄软蓬松,表面光滑,大小均匀一致,具有槐米红枣香气,柔软适口,奶香浓郁,酸度为5°T。

Sophora japonica L.,jujube and flour was used as the main raw materials,a new kind of bread with Sophora japonica L.and jujube nutrition was developed.Taking comprehensive scores as evaluation indexes,the best formula of Sophora japonica L.and jujube bread was obtained.The results showed that the best raw material formula and production technology of Flos Sophorae L.and jujube bread were high gluten flour 140 g,Sophora japonica L.flour 20 g,jujube puree 5 g,water 40 g,butter 15 g,milk powder 10 g,brown sugar 10 g,honey 8 g,yeast powder 2 g,salt 2 g,bread modifier 0.5 g.The oven temperature above and below was 200℃,the bread was baked for 35~40 min.Under these conditions,the bread was soft and fluffy in appearance,smooth in surface,uniform in size,fragrant in Sophora japonica L.and jujube,soft and palatable,with 5°T acidity.