包装与食品机械Issue(6)：17-21,5.DOI:10.3969/j.issn.1005-1295.2015.06.004
番茄营养面包的研制
Development of Nutritional Tomato Bread
摘要
Abstract
Tomato contains abundant nutritional ingredients.When added as the raw material to common bread and produced nutritional tomato bread,it can not only improve the flavor,color and nutritional value of bread,but also provide space for the use of tomato.The bread was made by one-time-fermentation method in this paper,and the best formula and production process of tomato bread were determined by single factor test and orthogonal test.The results showed that,the influencing factors of the bread quality were as follows:to-mato juice >active dry yeast >sugar >bread improver;the optimal formula of nutritional tomato bread was:to-mato juice 7%,active dry yeast 1 %,sugar 1 7%,bread improver 0.6%,water 35%,baked food special milk powder 5%,butter 6%,salt 1 % and egg 1 2%(all ratios are of ingredient-to-bread powder).The char-acteristics of nutrient tomato bread were golden and slight pink color for skin,favorable taste and slight tomato flavor,slight pink for interior color,loose and uniform stomatal,no collapse.关键词
番茄/营养面包/正交试验/感官评定Key words
tomato/nutritional bread/sensory evaluation/orthogonal test分类
轻工纺织引用本文复制引用
杨利玲,袁超,谢亚兰,刘慧..番茄营养面包的研制[J].包装与食品机械,2015,(6):17-21,5.基金项目
安阳工学院重点学科建设项目 （）
