摘要
大麦苗低糖面包,主要是以大麦苗粉、面包专用小麦粉、赤藓糖醇等作为原料.在此面包的研制过程中,开展单因素试验和正交试验对其配方进行研究.结果表明,大麦苗低糖面包的配方为面包专用小麦粉1 000 g、大麦苗粉45 g、赤藓糖醇20 g、酵母 15 g、白砂糖50 g、黄油 45 g、纯牛奶300 g、水350 g、鸡蛋 60 g和食盐10 g.由此配方制得的大麦苗低糖面包外观呈浅绿色、无分层和开裂,口感绵软细腻、香甜可口,且富含膳食纤维.
Abstract
The low-sugar bread with barley seedling powder is primarily made from barley seedling powder,wheat flour specifically for baking,erythritol,and other ingredients.In the process of developing this bread,the single-factor experiment and orthogonal experiment are conducted to study the formula of the low-sugar bread with barley seedling powder.The results show that the formula for the low-sugar bread with barley seedling powder is 1 000 g of wheat flour specifically for baking,45 g of barley seedling powder,20 g of erythritol,15 g of yeast,50 g of white sugar,45 g of butter,300 g of pure milk,350 g of water,60 g of eggs,and 10 g of salt.The low-sugar bread with barley seedling powder by this formula has a light green appearance,without delamination or cracking,soft and delicate taste,sweet and delicious taste,and is rich in dietary fiber.
基金项目
长垣烹饪职业技术学院校级项目(PYXKY-2207)
河南省职业教育教学改革研究与实践项目(豫教[2024]05911)
NETL
NSTL
万方数据