番茄面包的制作工艺

Tomato Bread Making Process

为了确定番茄面包的最佳方案,设置番茄、白砂糖及面包改良剂共3种参数,每个参数在设3组水平对比。通过对番茄面包的感官测价及正交试验来确定其最佳参数配比;得出3种参数对番茄面包外观及口感的影响顺序为番茄>白砂糖>面包改良剂。当番茄、白砂糖和改良剂的配比为60∶23∶0.3时,面包品质最佳。

To determine the best protocol for tomato bread.Three parameters of tomato,granulated sugar and bread modification were used for each group.The optimal parameter ratio of tomato bread was determined by sensory price measurement and orthogonal test.Finally,the influence of three parameters on the appearance and taste of tomato bread was tomato>white sugar>bread modification.The bread was best when tomato∶white sugar∶bread modification was 60∶23∶0.3.