摘要
在传统吐司面包中加入糜子粉、莜麦粉、藜麦粉和高粱粉,研究添加不同比例的 4 种杂粮粉对面包和面团品质的影响.通过单因素和响应面实验,考察面包面团、面包成品的质构和感官评分,结果表明,4种杂粮粉在面包中的较优添加量为糜子粉3.5%、莜麦粉5.0%、藜麦粉7.0%和高粱粉4.0%.
Abstract
Millet flour,oat flour,quinoa flour,and sorghum flour were added to traditional toast bread,and the effects of adding four different ratios of miscellaneous grain flour on the quality of dough and bread were stud-ied.Through single factor and response surface experiments,the texture and sensory evaluation of dough and bread products were investigated.The results showed that the optimal amount of four types of miscellaneous grain flour added to bread was 3.5%millet flour,5.0%oat flour,7.0%quinoa flour,and 4.0%sorghum flour.
基金项目
国家级大学生创新训练项目(202110377035)
滁州市科技计划(2019ZN012)
维普
万方数据