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投稿时间：2021-04-23
投稿时间：2021-04-23
中文摘要: 为改善产品的品质，在吐司面包基础配方中添加适量的泡打粉，采用感官评分法、比容测定、质构分析，综合考察泡打粉、鸡蛋、酵母添加量对吐司面包品质的影响。在单因素试验基础上进行正交试验，得到吐司面包最佳加工配方：按高筋粉100%计，白砂糖15%、鸡蛋14%、黄油7.5%、食盐1.5%、酵母2%、无铝泡打粉3%、水适量。所得产品的感官评分为93.2，比容为16.5 mL/g，硬度为325.70 g，弹性为9.89 mm，胶着性为350.10 g，咀嚼性为14.85 mJ。
Abstract:An appropriate amount of baking powder was applied to the basic formula of toast bread to improve the product quality.The effects of the proportions of baking powder，egg and yeast on the quality of toast bread were investigated based on sensory score，specific volume and texture.Orthogonal test was carried out on the basis of single factor test，and the optimal formula for toast bread was obtained as follows：high-gluten flour 100%，white sugar 15%，eggs 14%，butter 7.5%，salt 1.5%，yeast 2%，aluminum-free baking powder 3%and an appropriate amount of water.The product obtained according to the above formula had the sensory score of 93.2，the specific volume of 16.5 mL/g，the hardness of 325.70 g，the elasticity of 9.89 mm，the adhesiveness of 350.10 g，and the chewiness of 14.85 mJ.
文章编号：202209014 中图分类号： 文献标志码：
基金项目:江苏高校“青蓝工程”资助（苏教师函[2021]11号）
| Author Name | Affiliation |
| TIAN Qi-ying，LU Shuang | Department of Food，Jiangsu Food and Pharmaceutical Science College，Huaian 223005，Jiangsu，China |
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