【摘要】 以茯苓大豆膳食纤维为原料,研制一种具有保健功效的营养面包。采用单因素试验与正交试验方法,确定茯苓大豆膳食纤维面包的最佳工艺为:茯苓4%、大豆膳食纤维2%、水64%、食盐1%、黄油4%、白砂糖15%、酵母3%。此条件下制得的面包色泽金黄、香气浓郁、口感适宜。更多还原

【Abstract】 Taken Poria soybean dietary fiber as raw material, a kind of health-care enriched bread was developed. Single factor test and orthogonal test method were adopted to determine the best technology of Poria soybean dietary fiber was Poria 4%, soybean dietary fiber2%, water 64%, salt 1%, butter 4%, sugar 15%, and yeast 3%. Bread made under this conditions was in golden color, rich aroma and moderate taste.更多还原