新型南瓜面包加工工艺的研究

Study on the Processing Technology of Pumpkin Bread

摘要: 南瓜具有降血糖、降血脂、减肥、防癌等功效。南瓜以独特的保健作用受到广大消费者的青睐，而烘烤食品又是一类极为方便的大众食品，将南瓜合理添加到面包中，不仅改善了传统面包的单一味道，又有效的利用了本土资源。本论文主要以高筋小麦粉和南瓜泥为主要原料，加入酵母，盐、木糖醇、面包改良剂等其他辅料，经过调粉、发酵、烘烤而成的一种面包。通过单因数实验和正交试验确定了南瓜面包最佳配方为：高筋小麦粉150 g，南瓜泥120 g，酵母1.5 g，改良剂0.8 g，木糖醇30 g，鸡蛋30 g，植物油15 g，牛奶14 g，水14 g，黄油7 g，最佳工艺为：发酵时间为100 min，烘烤温度为(面火170℃，底火180℃)，烘烤19分钟即可。

Abstract: Pumpkin has the effect of reducing blood sugar, blood fat, weight loss and cancer prevention. Pumpkin is favored by consumers for its unique health care function, and baking food is a kind of very convenient public food. Adding pumpkin to bread reasonably not only improves the single taste of traditional bread, but also effectively uses local resources. In this paper, high gluten wheat flour and pumpkin mud are used as the main raw materials, yeast, salt, xylitol, bread improver and other auxiliary materials are added, and a kind of bread is made by mixing flour, fermentation and baking. The optimum formula of pumpkin bread was determined by single factor experiment and orthogonal experiment: 150 g high gluten wheat flour, 120 g pumpkin mud, 1.5 g yeast, 0.8 g improver, 30 g xylitol, 30 g egg, 15 g vegetable oil, 14 g milk and 14 g water. The optimum technology was: 100 min between hair, 170˚C surface fire, 180˚C bottom fire for 19 minutes.