全橙果渣面包工艺优化及受欢迎度评价

橙子切块加水打浆后,将橙子渣添加到高筋小麦粉中制得全橙果渣面包,在单因素试验的基础上进行响应面分析优化全橙果渣面包工艺。结果表明,全橙果渣面包的最佳工艺为:高筋小麦粉500 g,全橙果渣140 g,牛奶200 g,白砂糖72 g,酵母10 g,食盐7 g,黄油31 g,焙烤温度为上火210℃、下火180℃,焙烤时间12 min,得到具有鲜橙特殊色泽、香气、滋味的营养面包。此工艺条件下烘烤出的全橙果渣面包纤维素含量增加了60%,经过模糊数学计算,受欢迎度值80.68,为非常喜欢。

Process Optimization and Popularity Evaluation of Whole Orange Pomace Bread

In the present study,orange dregs were prepared by slicing and beating with water,and then added into high gluten wheat flour to produce the whole orange dregs bread,subsequently,the process was optimized via single factor and response surface experiments.Results showed that the optimal process for whole orange dregs bread was determined as follows:high gluten wheat flour of 500 g,seedless fresh orange of 140 g,pure milk of 200 g,white sugar of 72 g,yeast of 10 g,salt of 7 g,butter of 31 g,baking temperature of 210℃(top)and 180℃(down),baking time of 12 min,and then the nutritional bread with special color,aroma and fresh orange taste was obtained.Under these conditions,the cellulose content was increased by 60%.After fuzzy mathematics calculation,the popularity value was 80.68,meaning very popular.