摘要
本论文用粉质仪和拉伸仪对制作荞麦蛋糕和荞麦面包的主要原料的不同配比的混合粉进行了流变学特性的研究,同时对添加添加剂的面团的流变学特性进行了研究,依据所得的实验数据进行分析,为研究荞麦面包和荞麦蛋糕的配方提供了参考。
接着对荞麦面包的最优配方及其营养价值进行了研究。采用一次发酵法以荞麦粉和小麦粉为主要原料,并添加一些添加剂,先进行单因素试验,然后再单因素试验的基础上进行正交试验,考察不同的原料配比及添加剂对荞麦面包比容、硬度、水分含量、高径比、感官品质的影响,同时依据测得的荞麦面包的营养价值,进行分析确定了荞麦面包的最佳配方,即荞麦粉添加量为混合粉的20%,盐1%,白脱酥油4%,加水量为55%,谷朊粉的添加量为2%,面包改良剂为1.2%,乳粉2%。
接着对荞麦蛋糕的最优配方及其营养价值进行了研究,首先从原料配比和添加剂对荞麦蛋糕的影响进行了了单因素试验；然后在此基础上对各因素协同作用下对荞麦蛋糕品质的影响进行了研究。考察不同的原料配比及添加剂对荞麦蛋糕比容、硬度、水分含量、感官品质的影响,同时依据测得的荞麦蛋糕的营养价值,进行分析确定了荞麦蛋糕的最佳配方为苦荞麦粉添加量为混粉的15%、糖50%、水60%,泡打粉1.2%,鸡蛋85%,盐2.0g,植物油10%g,奶粉10%,蛋糕油5%。
通过上述研究最终得到荞麦类营养保健休闲食品荞麦蛋糕和荞麦面包,为特殊人群提供了丰富的饮食。
In this paper, by using the powder meter and the stretch meter, we firstly do search for rheology characteristic of different main raw material allocated proportion paste which manufactures the buckwheat bread and buckwheat cake. Then do search for therheology characteristic of different adding of some chemical additives to paste. Simultaneously based on the obtained experiment data and analysis, it has provided the reference for the buckwheat bread and buckwheat cake formula.
We has conducting the research for the buckwheat bread formula and nutritional value, we take buckwheat flour and the wheat flour as the main material, and add some chemical additives. First carry on the single factor experiment, then do two times of orthogonals experiment. Inspecte the influence from the different material allocated proportionas and the chemical additive on the buckwheat bread quality which include specific volume, degree of hardness, the moisture content, high and diameter rate and the sense quality. At the same time based on the obtained tentative data, we according to the measured at the nutritional value of buckwheat bread, after the analysis, we determine the best formula of buckwheat bread, it is Buckwheat powder mixed powder for 20%, Buttermilk ghee 4%, water55%, wheat lutcnrecruitment 2%, Bread improver 1.2%, Milk powder 2%.
We has conducting the research for the buckwheat cake formula and nutritional value, we take buckwheat flour and the wheat flour as the main material, and add some chemical additives. First carry on the single factor experiment from the ratio of raw materials and additives on the impact of buckwheat cake, then do two times of orthogonal experiment. Inspected the influence from the different material allocated proportionals and the chemical additive on the buckwheat cake quality which include specific volume, degree of hardness, the moisture content and the sense quality. At the same time based on the obtained tentative data, we according to the measured at the nutritional value of buckwheat cake, after the analysis, we determine the best formula of buckwheat cake, it is buckwheat powder mixed powder for 20%, buttermilk ghee 4%, water55%, wheat lutcnrecruitment 2%, bread improver 1.2%, milk powder 2%.
By the end of the study we obtain buckwheat class nutrition health care leisure food-buckwheat cake and buckwheat bread, it offers rich diet for special populations.
引文
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