【摘要】 采用GB T 146 11 93的直接发酵法以 5 %、10 %、15 %、2 0 %、2 5 %的籽粒苋粉分别代替小麦粉制作面包 ,探讨最适添加量、醒发时间和氧化剂的添加量 ,确定的较好配方和加工工艺是 :以 15 %的苋粉代替小麦粉 ,(33± 1)℃发酵 90min,(33± 1)℃下醒发 45min ,在 2 0 0～ 2 2 0℃下烘烤 2 0min。此外 ,随籽粒苋粉添加量的增加 ,面包中的蛋白质、纤维素及灰分含量也逐渐增加 ,但脂肪含量逐渐下降。当用 15 %的籽粒苋粉时 ,蛋白质、纤维素、灰分分别比全麦粉面包提高 4 5 8%、30 72 %、135 94% ,而脂肪下降 2 0 41%。实验结果说明籽粒苋面包具有很好的感官质量与营养价值 ,是极易被广大群众接受的保健食品更多还原

【Abstract】 to 25% of the wheat flour in formulation could be replaced by amaranth flour to make nutritional food——amaranth breads. The technology and the quality of amaranth breads were studied. The result indicated that the quality of sensory evaluation and nutrition value of breads were improved by adding amaranth flour. The content of protein, dietry fiber and ash content of amaranth breads compared with wheat breads increased 4 58%,30 72% and 135 94%. Amaranth bread is a kind of health food which is inexpensive and elegant.更多还原