Study on the Formula Optimization of Taro Mud Bread by Microwave
In order to improve the comprehensive utilization value of taro,this paper aims at developing a kind of microwave taro mud bread.With fuzzy mathematics sensory comprehensive evaluation,texture(hardness,elas-ticity,chewing and adhesion)as an index,through single factor test,hierarchical analysis,discusses the taro,but-ter,active yeast,salt,sugar added on the quality of the bread,and use the orthogonal test to determine the best formula.The results show that the optimal formula of microwave taro bread is 100% high gluten flour,50% taro,10% butter,2% yeast,sugar,20% salt salt,microwave taro bread sensory score of 93.75,the quality of bread hardness,elasticity,chewing and adhesive value respectively 6.12 N,42.35 mJ,12.27 mm,0.1522 mJ,the bread structure fluffy and elastic,sweet and soft,color and pale yellow.
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