摘要
以苦荞面包的感官评定为判定标准，在单因素的基础上通过正交试验对苦荞面包的配方和生产工艺条件进行了优化，正交试验结果表明苦荞面包的最佳配方为：苦荞粉15%、砂糖20%、活性干酵母2.0%、起酥油12%；苦荞面包的最佳工艺条件为：醒发时间1.5 h、醒发温度32℃、烘烤温度170℃，烘烤时间15 min。在此条件下烤制的苦荞面包色泽金黄，质地松软，口感细腻，具有很好的感官品质。
Abstract
The sensory evaluation of buckwheat bread used as criteria, the orthogonal experiment to optimize the ingredients prescription and baking process parameters of buckwheat bread, on the base of single factor ex-periments. The orthogonal results showed that the optimum ingredients were as followed:15%buckwheat flour, 20%sugar, 2.0%yeast, 12%pastry margarine. The optimum process was that the temperature and time of in-cubation were 1.5 h and 32℃, the temperature and time of baking were 170℃and 15 min. Under these condi-tions the buckwheat bread had golden color, soft texture, delicate taste and good organoleptic qualities.
NETL
NSTL
维普
万方数据