研究葡萄皮粉对面包品质的影响,确定其最佳工艺优化条件.以葡萄酒厂葡萄深加工的副产物--葡萄皮渣为原料,开发制作新型营养葡萄皮粉面包.以感官评价、面包比容和质构特性为评价指标,采用正交试验对面包配方进行优化,确定其最佳工艺配方为:高筋面粉95 g,葡萄皮粉5 g,面包改良剂0.5 g,砂糖20 g,水45 g,另外加基础配方即发干酵母15 g,食盐12 g,黄油100 g,奶粉40 g,鸡蛋100 g.%The effect of grape skin powder on the quality of bread was studied, and the optimum conditions for the optimum process were determined. A new type of nutritious grape skin bread was developed with grape skin residue as the by-product of grape deep processing in wine factory. In sensory evaluation, bread specific volume and texture characteristics as the evaluation index, based on bread formula to optimize the orthogonal test, the optimum formula is:high gluten flour 95 g, grape skin powder 5 g, bread improver 0.5 g, sugar 20 g, water 45 g, the addition of basic formula of instant dry yeast 15 g, salt 12 g, butter 100 g, milk powder 40 g, egg 100 g.
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