葡萄皮粉在保健面包生产中的应用Application of Grape Skin Powder in Health Bread
邹磊;
摘要(Abstract)：
[目的]探讨葡萄皮粉应用于保健面包制作的最佳配方。[方法]采用正交试验考察葡萄皮粉用量、糖用量和酵母用量对产品品质的影响,并分析产品的特征和成分。[结果]最佳配方为面包粉100 g、水50 g、糖15 g、鲜鸡蛋4 g、葡萄皮粉4 g、酵母粉2 g、食盐1 g、面包改良剂1 g;在该配方下制作的面包外观质量和内在质量均较好。[结论]该研究为葡萄酒副产品的综合利用提供了一条新的途径。
关键词(KeyWords)： 葡萄皮粉;面包;正交试验;配方
基金项目(Foundation): 河北省教育厅资助科研项目(Z2011295)
作者(Author): 邹磊;
Email:
DOI: 10.13989/j.cnki.0517-6611.2012.13.028
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