Study on the Process of Barley Leaf and Miscellaneous Cereal European Bread
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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