Preparation of sesame walnut bread | 芝麻核桃面包的研制
2013
Liu Sen, Institute of Agrotechny Shanxi Academy of Agricultural Science, Taiyuan(China) | Zhao Chunxu, Shanxi Agricultural University, Taigu (China), College of Food Science and Engineering | Wang Rufu, Shanxi Agricultural University, Taigu (China), College of Food Science and Engineering
中国人. 以面粉为主要原料，加入芝麻和核桃，研制具有保健功能的芝麻核桃面包。通过正交试验确定芝麻核桃面包的配方和工艺参数。结果表明，芝麻核桃面包的配方是：芝麻30g/kg，核桃50g/kg、改良剂为8g/kg面粉、活性干酵母为10g/kg面粉、白砂糖为40g/kg面粉。优化工艺参数：焙烤时间为15min，其中烘焙13min，上色2min；焙烤温度180℃，上色温度210℃。
显示更多 [+] 显示较少 [-]英语. The experiment was designed to make sesame walnut bread with healthy function. The formulation was determined as: 30 g sesame, 50 g walnut, 8 g modifier, 10 g active dehydrated yeast powder, 40 g sugar mixed with 1 kg flour. The totally baking time is 15 min, 13 min for toasting at 180℃ and 2 min for colorizing at 210℃.
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