摘要
在馒头中添加麦胚、紫薯，有利于提高馒头的营养价值，并改善馒头的口感、风味，同时也使麦胚和紫薯得到了更好的开发及利用。针对麦胚紫薯复合馒头的最佳工艺参数进行研究。通过单因素试验及正交试验得出麦胚紫薯馒头的最佳工艺参数为：麦胚的添加量为6 g，紫薯的添加量为4 g，面粉的量为100 g，加水量为50 mL，发酵的温度为40℃，发酵的时间为60 min。
Abstract
Adding wheat germ, purple sweet potato in steamed bread. It was beneficial to improve the nutritional value and the taste,flavor of steamed bread, so that the wheat germ and purple sweet potato had been developing and using better.Therefore, this article was study on the processing technology of steamed bread with purple sweet potato and wheat germ.The optimum technology of with purple sweet potato and wheat germ were studied by single factor and orthogonal experiment. The results showed that the optimal formula was:wheat germ flour 6 g,purple sweet potato flour 4 g, wheat flour 100 g;the optimal technology was 1% barm, water addition 50 mL, ferment time 60 min, ferment temperature 40 ℃, thawing time 15 min,steaming time 20 min. The nice quality and nutrition value could be obtained under these conditions.
NETL
NSTL
维普
万方数据