南瓜面包的研制

目的]确定南瓜面包的最佳配方。方法]设南瓜粉、蔗糖、酵母、面包改良剂4因素,每因素3水平。通过面包的感官评分标准来确定其最佳配比。结果]4因素对南瓜面包品质的影响次序为：南瓜粉添加量〉改良剂添加量〉酵母添加量〉白砂糖添加量。当南瓜粉、酵母、白砂糖和改良剂的含量分别为4.0%、0.9%、18.0%和0.6%时,南瓜面包品质最佳。结论]南瓜面包的最佳配比为：南瓜粉4%、酵母0.9%、白砂糖18%和面包改良剂0.6%。

Development of the Bread with Pumpkin

Objective]The research aimed to determine the best formula of pumpkin bread.Method]Four factors of pumpkin powder,sugar, yeast,bread improver were selected,with 3 levels of each factor.Through the sensory score criteria of bread,the optimum ratio was determined. Result]The order of the effects of four factors on the pumpkin bread quality is:additive amount of the pumpkin powder > additive amount of the improver > additive amount of the yeast > additive amount of sugar.When the content of pumpkin powder,y...