紫米吐司的研制

将紫米粉添加到传统吐司制作中,采用单因素试验和正交试验设计,确定紫米吐司生产的最佳烘烤百分比配方为高筋粉100%,干酵母1.5%,水60%,紫米粉添加量12%,食盐添加量1%,细砂糖添加量10%,黄油添加量8%,奶粉添加量2%;最佳工艺条件为醒发温度35℃,醒发时间1.5 h,烘烤温度200℃,烘烤时间40 min。按此配方及工艺生产出的紫米吐司呈淡紫灰色,色泽均匀、气孔细密、富有弹性、松软适口,富有紫米风味,具有一定的营养和保健作用。

Development of Purple Rice Toast

Experiment with purple rice added to the traditional toast production,using the single factor and orthogonal experiment design,the best baking percentage of brown rice toast production formula for high gluten wheat flour 100%,dry yeast 1.5%,water 60%,purple rice 12%,salt 1%,granulated sugar 10%,the adding amount of 8%of the butter,powdered milk 2%.The optimum technological conditions were as follows:wake up temperature 35℃,wake up time 1.5 h,baking temperature 200℃,baking time 40 minutes.According to this formula and process,the purple rice toast was light purple gray,uniform color,square brick shape,pores fine and uniform,elastic,soft palatability,with purple rice flavor,had a certain nutritional and health care value.