杂粮酸奶面包的研制

Development of Multi-Grain Yogurt Bread

本研究以高筋粉为主要原料,添加适量的黑苦荞粉、黑豆粉、黑米粉、酸奶,研制出一款新型健康面包,提高了面包的营养价值,可以满足更多人对营养、健康的需求。在单因素试验的基础上,采用响应面试验优化得出杂粮酸奶面包最佳配方为黑豆粉12.3%、黑苦荞粉5.9%、黑米粉10.8%、酸奶9.3%,以此配方制得的面包口感松软,具有良好的杂粮和奶香味。

In this study,a new type of healthy bread was developed by using high-gluten flour as the main raw material,adding proper amount of buckwheat flour,black bean flour,black rice flour and yogurt,which improved the nutritional value of bread and could meet the needs of more people for nutrition and health.On the basis of single factor experiment,response surface experiment was used to obtain the best formula of multi-grain yogurt bread:black soybean powder 12.3%,tartary buckwheat powder 5.9%,black rice flour 10.8%,yogurt 9.3%.The bread prepared by this formula has a soft taste,a good flavor of multi-grain and milk.