藜麦玫瑰面包研制
Study on the quinoa rose bread
和丽媛 1李安佳 1玉叫勐 1钱星蓉1
作者信息
- 1. 丽江师范高等专科学校 应用技术学院,云南 丽江 674199
- 折叠
摘要
近几年来,藜麦因其丰富的营养物质和功能活性物质逐渐受到消费者的关注,但其风味相对寡淡.研究以软式面包为基底,在面团中添加黑藜麦粉和玫瑰花瓣,旨在研制出一款兼具玫瑰花香气和藜麦丰富营养成分的软式面包.经过单因素及正交试验探索,得出的最佳工艺配方为:白糖 40 g,黑藜麦粉 50 g,玫瑰花 12 g,黄油 30 g,高筋面粉 200 g,奶粉 10 g,纯净水 80 g,鸡蛋一枚,酵母粉 3 g,面包改良剂 1 g,盐 2 g.此工艺制作的面包绵软香甜,兼具玫瑰及藜麦的天然香气,风味独特.
Abstract
In recent years,quinoa has gradually attracted the attention of consumers due to its rich nutrients and functional active substances,but its flavor was relatively bland.This study used soft bread as the base and added quinoa flour and rose petals to the dough,aiming to create a bread that combined the aroma of roses with the nutritional content of quinoa.Through single factor and orthogonal experiment,the optimal formula was obtained as follows:40 g white sugar,50 g black quinoa powder,12 g rose,30 g butter,200 g high gluten flour,10 g milk powder,80 g purified water,1 egg,3 g yeast powder,1 g bread improver,and 2 g salt.The bread made by this process was soft,fragrant,and sweet,with a unique flavor that combined the natural aro-ma of roses and quinoa.
关键词
藜麦/玫瑰花/软式面包Key words
quinoa/rose/soft bread引用本文复制引用
基金项目
云南省教育厅科学研究基金项目(2023J1735)
丽江师范高等专科学校教师科学研究基金项目(QNXM202305)
出版年
2024
NETL
NSTL
万方数据