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投稿时间：2019-12-27
投稿时间：2019-12-27
中文摘要: 在面包中添加一定量的马铃薯全粉，可保持面包酸度基本不变的同时增加含水量，让面包更耐贮藏，更富营养。该试验通过对马铃薯-小麦吐司面包的外观、组织形态、气味等感官评价，结合面包硬度、弹性、咀嚼性、回复性等质构特性分析，筛选出马铃薯-小麦吐司面包的最佳配比。结果表明：马铃薯全粉20%、白砂糖8%、酵母1.2%、油脂5%。该马铃薯-小麦吐司面包口感细腻，稳定性良好。
Abstract:Adding a certain amount of potato flour to bread can increase the water content while keeping the acidity of bread unchanged and make bread more resistant to storage and more nutritious.In this experiment，the best ratio of potato-wheat bread was selected through sensory evaluation of potato-wheat bread，such as appearance，tissue morphology，smell and so on.Combined with the analysis of the texture characteristics of bread，such as hardness，elasticity，chewability and resilience.The experimental results showed that the amount of potato powder 20%，sugar 8%，yeast 1.2%，oil and grease 5%.Potato-wheat bread had fine taste and good stability.
keywords: potato wheat toast bread quality formula
文章编号：202023023 中图分类号： 文献标志码：
基金项目:马铃薯主粮化战略研究中心资助项目（MLS1907）
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