【摘要】 添加生熟板栗粉的面包,其总体评分随板栗粉添加量的增加而下降。生栗粉添加量在4%～5%、熟栗粉添加量5%～6%时,烤出的面包具有最佳的板栗风味和面包应有的品质;小于4%添加量,面包板栗风味不明显,大于6%添加量,面包体积、颜色、口感、气孔等品质劣化加快。添加熟板栗粉的面包除瓤心色泽外,其它面包综合品质要好于生板栗粉面包。更多还原

【Abstract】 The organoleptic scores for bread prepared with mixture powder decreased with the ratio of chestnuts powder increasing.Bread with optimum quality and chestnut flavor has been obtained with addition of 4%～5% of raw chestnut powder or of 5%～6% of cocked chestnut powder respectively.There was no perceptional chestnut flavor in the bread with a ratio of less than 4% of chestnut powder.The volume,color,taste and gas cavity of the bread deteriorated when addition of chestnuts powder more than 6%.Except for interior color of bread,bread prepared mixture powder with cocked chestnuts powder had better quality scores than that with raw chestnuts powder.更多还原