面包品质和最佳效益比的研究

在保证主食面包感官质量和营养价值的前提下,采用速成法制作面包,探讨在制作过程中改变奶油、酵母蔗糖等原辅料与面粉之间的比例关系,从中筛选出感官质量较好、营养价值较高、成本较低、经济合理的面包配方通过实验发现,当奶油为面粉量的10%,酵母为面粉量的1.5%,白糖为面粉量的18%时,面包的感官品质较好且成本较低。

The Study of the Best Economical Benefit of Bread

Discussing using the method of the making bread no-time dough on the condition of being sure of the sensory qualities and value of nutrition,changing the ratio of the ingredients of cream,yeast,sugar and so on.Selecting the composition of the best sensory quality,nutritional value,economical benefit.Through the test,found when the ratio of the cream to the flour is 10%,the ratio of the yeast to the flour is 1.5%,the ratio of the sugar to the flour is 18%,the sensory of the bread is better and the price is l...