This experiment uses wheat aleurone layer to develop a new type of toast bread.Through single factor experiment and orthogonal experiments,the optimal formula for the toast bread is determined to be based on the quality of high gluten flour at 100％,the addition amounts of fixed butter and eggs at 7.5％and 20％,10％of dough layer powder,7％of sugar,1％of salt,1.1％of yeast,and 42％of water were added.The toast bread with aleurone layer developed according to this process has a smooth and golden yellow surface,a full shape,full elasticity,uniform pores in the internal tissue,delicate taste,unique flavor,and nutritional value of the aleurone layer.At the same time,it provides a possibility for the processing and utilization of aleurone layer in the food industry.
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