紫薯面包的制备工艺研究.docVIP

紫薯面包的制备工艺研究 摘要：本课题针对紫薯富含硒、花青素等的特点，以紫薯面包感官、比容、质构等为考察指标，探讨了制备紫薯面包的工艺条件，并就产品的品质与市售面包进行了比较。研究结果表明：紫薯面包的最优配方为面粉100g、油14g、盐0.4g、水20g、全蛋30g、白砂糖20g、紫薯泥30g、面包改良剂0.4g、酵母1.7g。紫薯面包的最优制备工艺条件为:温度32℃下,发酵时间90min；在37℃下醒发60min；地火170℃，面火180℃下烘烤17min。将在此条件下制作的紫薯面包与市售面包进行比较，在硬度、弹力方面均优于市售面包；粘着性、咀嚼性方面不及市售面包；凝聚性、粘着性、弹力等方面相当。关键词: 紫薯；面包；工艺12244 Study on Preparation of bread with purple sweet potato Abstract: The purple sweet potatoes, which is rich in selenium and anthocyanins, was used to prepared a kind of bread.The optimal formula of purple sweet potato bread is discussed as follow: bread with purple sweet pota