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投稿时间：2020-10-19
投稿时间：2020-10-19
中文摘要: 在软欧面包中添加蓝莓渣粉，制作出低糖、低脂、高膳食纤维的烘焙产品。在单因素试验基础上，通过正交试验优化软欧面包的最佳工艺参数，并通过研究软欧面包的感官品质、质构特性分析各因素对面包品质的影响。蓝莓渣软欧面包的最佳配方为高筋面粉添加量94%、蓝莓渣粉添加量6%、细砂糖添加量17%、酵母添加量1.6%、水添加量45%、全蛋液19%、黄油10%、盐0.8%。此配方制得的蓝莓渣软欧面包色泽和口感独特，且质构品质较好。
Abstract:Blueberry crumbs are added to soft European bread to produce baked goods that are low in sugar and fat but high in dietary fiber.Using a single-factor orthogonal experiment，the optimum technological parameters of soft European bread were optimized，and the effect of various factors on bread quality was analyzed by examining the sensory quality and texture characteristics of soft European bread.The optimal formula of blueberry residue soft European bread was as follows：94% high-gluten flour，6% blueberry residue powder，17% fine sugar，1.6% yeast，45% water，19% whole egg solution，10% butter and 0.8% salt.The blueberry residue soft European bread produced using this formula was unique in color and taste and had good texture and quality.
keywords: blueberry residue soft European bread sensory score texture characteristics specific volume
文章编号：202121014 中图分类号： 文献标志码：
基金项目:辽宁农业职业技术学院院级科研项目[辽农职科合字（2019）第08号]
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