【摘要】 以南瓜、甘薯和胡萝卜为主要原料,预处理后按一定比例复合,并将复合疏菜浆定量加入到面包面团中,加工成营养型面包。通过正交试验,调整产品各成分的用量,对产品进行工艺改进和品质分析,确定了最佳生产工艺:发酵条件:26℃~28℃、相对湿度75%,发酵150 min左右至发酵成熟;最终发酵条件:38℃~40℃、相对湿度85%,时间60 min左右至成熟。更多还原

【Abstract】 Nutrient bread composite of vegetable was produced from the bread dough containing three vegetables pulp including carrots,pumpkins and sweet potatoes. Optimal production process was determined by orthogonal test as that:fermentation temperature was 26 ℃-28 ℃,relative humidity was 75 %,fermentation time was about 150 min to fermentation mature;finally fermentation condition was 38 ℃-40 ℃,relative humidity was 85 %,fermentation time was 60 min to mature.更多还原