发芽小麦粉面包的配方工艺研究

摘要

以发芽小麦粉为原料,采用直接发酵法制作面包,以感官评价为指标,通过单因素和正交试验确定发芽小麦粉面包的最佳配方工艺条件.结果表明,发芽小麦粉的发芽程度对成品感官品质的影响最大,其次是酵母、糖和面包粉用量；发芽小麦粉面包的最佳配方为发芽小麦粉的发芽程度25 h、面包粉量30％、糖3％、酵母1.8％.%In this paper,we studied the optimum formula and process of bread made of sprouted wheat flour by direct fermentation method through single factor and orthogonal experiments,based on sensory evaluation.The results showed that the sprouting time of the sprouted wheat flour had the largest influence on the sensory quality of the bread product,followed by yeast,sugar amount and bread flour amount; and the optimum formula included sprouted wheat flour (sprouted for 25 hours),30％ bread flour,3％ sugar and 1.8％ yeast.