【摘要】 试验研究了花生粕、酵母和面包改良剂的添加量及发酵时间对面包品质的影响,采用单因素试验和正交试验确定了花生粕面包的最佳配方和发酵时间。结果表明,花生粕面包的最佳加工工艺为花生粕、酵母、面包改良剂的添加量分别为面粉质量的10.0%、1.2%和1.0%,发酵时间为100 min。此工艺制作的面包体积较大,组织细腻,口感好,综合品质佳。更多还原

【Abstract】 The peanut meal bread was developed by adding peanut meal into flour with fast fermentation. Effects of factors including the content of peanut meal, bread enhancer, yeast and fermentation time on making the peanut meal bread were studied. The best processing parameters for the production of peanut meal bread were investigated through single factor test and orthogonal experiment. Taking bread flour as the base of percentage,the ingredient rates are peanut meal 10%, yeast 1.2%, bread enhancer 1.0%. Fermentation time is 100 min. Under the optimal conditions, the peanut meal bread produced is big, soft with good taste.更多还原