燕麦营养面包的研制

以燕麦粉为原料,采用一次发酵面包制作方法,研究不同添加量的燕麦粉对面包烘焙品质的影响和对面包中所含营养成分的改善。通过单因素试验和正交试验研究,确定了燕麦粉、乳化剂、氧化剂的添加量对面包品质的影响。结果表明,燕麦粉营养面包烘焙的最佳因素水平组合为:燕麦粉添加量15%、氧化剂添加量0.3%、乳化剂添加量1.0%。以最优组合制作的燕麦营养面包,蛋白质含量是普通面包的1.57倍,而膳食纤维含量是普通面包的9.64倍。

Research on the Preparation of Nutritional Oats Breads

By means of once fermentation method, the influences of oatmeal with different accession amounts on the quality of baking bread and the improvement of nutrient component in the bread were studied with oatmeal as experimental material. Single-factor and orthogonal experiments were employed to confirmed the influences of accession amounts of oatmeal, emulsifier, oxidant on bread quality. The results showed that the best combination was 15% oatmeal, 0.3% oxidant, 1.0% emulsifier. Under this condition, nutritional oats breads contained 1.57 times protein content and 9.64 times meals textile fiber content as that in ordinary breads.