摘要
为研制出一款低油、低糖、健康的欧包,拟将大麦若叶、杂粮加入欧包进行工艺研究.通过单因素实验,对影响欧包品质的主要单因素的添加量进行探究.根据单因素实验的结果,设计四因素三水平的正交实验以优化大麦若叶杂粮欧包的基础配方.结果表明,该欧包最佳工艺参数为:高筋面粉200 g、大麦若叶粉4 g、杂粮粉30 g、干酵母3 g、白糖24 g、烫种20 g、黄油18 g、食盐2 g、水100 g、全蛋液40 g;发酵条件为:温度32℃、湿度75％、时间40 min;焙烤条件为:上火200℃、下火190℃、时间15 min.按照此配方制作出的大麦若叶杂粮欧包品质最佳,感官评定评分为89分,具有独特的色泽和风味.
Abstract
In order to develop a low-oil、low-sugar、low-fat healthy European bread,the draft on barley leaves and miscellaneous grains European bread was carried out.The main single-factor addition amount that affected the quality of European bread was explored by single-factor experiment.The orthogonal experiment with four factors and three levels was designed to optimize the basic formula of the European bread according to the results of single-fac-tor experiment.The sensory evaluation result showed the optimal process were:high-gluten flour 200 g,barley leaves 4 g,coarse cereals 30 g,yeast 3 g,sugar 24 g,scalded seed 20 g,vegetable butter 18 g,salt 2 g,sugar 24 g,water 100 g and whole egg liquid 40 g.The fermentation conditions were:temperature 32℃,humidity 75％,time 40 min.The baking conditions were:above fire temperature 200℃,below fire temperature 190℃,and time 15 min.According to this optimal process,the barley leaves and coarse cereals European bread had the best quali-ty,with a sensory score of 89 points,and had unique color and flavor.
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