| 酒香型面包的研制 |
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| 引用本文： | 王超萍,汤晓宏.酒香型面包的研制[J].山东商业职业技术学院学报,2012,12(5):92-95. |
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| 作者姓名： | 王超萍 汤晓宏 |
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| 作者单位： | 1. 山东省葡萄与葡萄酒协会,山东济南,250100
2. 山东轻工业学院,山东省微生物工程重点实验室,山东济南250353 |
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| 摘 要： | 本研究将红葡萄酒添加到面包原料中，通过控制发酵面包原料配比参数研制带有酒香的面包，色泽鲜亮好看、风味独特，具有广阔的发展前景和经济效益。以感官评价为指标，通过单因素试验和正交试验得出酒香面包的最佳生产配方。结果表明酒香面包的最佳配方是：每100g面粉中加入白砂糖12g，红葡萄酒5g，酵母1．8g，改良剂1．0g。
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| 关 键 词： | 红葡萄酒 面包 配方 感官 |
The Development of Wine Flavor Types Bread |
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| WANG Chao-ping,TANG Xiao-hong.The Development of Wine Flavor Types Bread[J].Journal of Shandong Institute of Commerce and Technology,2012,12(5):92-95. |
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| Authors: | WANG Chao-ping TANG Xiao-hong |
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| Institution: | 1.Shandong Vine-wine Association,Jinan,Shandong 250100,China;2.Shandong Polytechnic University,Shandong Provincial Key Laboratory of Microbial Engineering,Jinan,Shandong 250353,China) |
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| Abstract: | This research added red wine to the bread raw ratio of raw material parameters of developed bouquet bread, materials, through the control yeast bread with the making the bread of bright color good - looking and u-nique flavor, which have bright prospect of development and economic benefits. The experiment with sensual evalu-ation for index, by single factor experiment, and orthogonal test obtained the best production bouquet bread recipe. The results showed that the best formula of wine flavor bread： every 100g flour add sugar 12g, red wine 5g, yeast 1.8g and 1.0g improver. |
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| Keywords: | Red wine bread formula sense |
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