本文已被：浏览 4817次 下载 808次
投稿时间：2020-08-13
投稿时间：2020-08-13
中文摘要: 以蒜薹、山药和小麦粉为主要原料，以感官评价为指标，采用单因素试验方法和正交试验方法研究蒜薹山药营养面包的最佳配方和工艺。结果表明：蒜薹浆添加量、山药浆添加量、白砂糖添加量、水添加量、发酵时间和烘烤时间等因素均对蒜薹山药面包的感官品质产生明显影响。其最佳配方和工艺为：以100 g面包粉为基础，蒜薹浆15 g、山药浆15 g、白砂糖20 g、水35 g、发酵时间70 min、烘烤时间12 min。在此条件下制作的蒜薹山药营养面包对羟基自由基的清除率为10.45%，对DPPH·的清除率为5.70%，具有一定的抗氧化作用。
Abstract:With sensory score as index，garlic scape，yam and wheat flour as the main raw materials，the optimum formulas and process of the composite nutritious bread with garlic scape and yam were researched by single factor test and orthogonal test.The results indicated that the factors，such as the amount of garlic scape pulp，yam pulp，sugar and water，fermentation time and baking time had obvious influences on the sensory quality of composite nutritious bread.The optimum formulas and process of the composite nutritious bread with garlic scape and yam were as follows:on the basis of bread flour 100 g，the amount of garlic scape pulp 15 g ，the amount of yam pulp 15 g，the amount of sugar 20 g，the amount of water 35 g，the fermentation time 70 min，and the baking time 12 min.For the composite nutritious bread produced under these conditions，the clearance rates of hydroxyl radical and the DPPH radical were 10.45% and 5.70%，respectively.It showed the composite nutritious bread had a certain degree antioxidant activity.
keywords: garlic scape yam bread antioxidant nutrition
文章编号：202113022 中图分类号： 文献标志码：
基金项目:
引用文本：
津ICP备20000603号-1