新鲜甜木薯面包配方和工艺研究

摘要

Fresh sweetcassava and high strength flour were used as the main material to research fresh sweetcassava bread. Withoverall rating and specific volumeof bread as the main index,the effectsof ingredients and processingconditionson bread were investigated by single factor andorthogonal test. The best process parameters wereobtained as follows:fermentation time 40 min,top temperature 200℃, under temperature 240℃ and baking time 40 min. The best formula was as follows:water 10%,sugar 5%,salt 2% and yeast 2%. Thecassava bread prepared under abovecondition had excellent quality withcellular and loose texture,and good taste,which was a good grain bread.%以新鲜甜木薯和高筋面粉为主要原料研制新鲜甜木薯面包。以面包综合评分与比容作为主要评价指标，通过单因素、正交试验研究面包辅料和制作工艺条件对面包的影响，得出最佳工艺参数为发酵时间40 min、烘烤温度上火200℃、下火240℃、烘烤时间40 min，最佳配方为水10%、白砂糖5%、食盐2%、酵母2%。在该配方和工艺条件下制作的木薯面包，品质优良，组织疏松，呈蜂窝状，口感良好，是一种优质杂粮面包。