資源描述：
《蘋(píng)果膳食纖維對(duì)面包品質(zhì)的影響及面包工藝設(shè)計(jì) 畢業(yè)設(shè)計(jì)》由會(huì)員上傳分享，免費(fèi)在線閱讀，更多相關(guān)內(nèi)容在學(xué)術(shù)論文-天天文庫(kù)。
1、2012屆畢業(yè)生畢業(yè)論文題目:蘋(píng)果膳食纖維面包品質(zhì)的影響及面包工藝設(shè)計(jì)院系名稱(chēng)：國(guó)際教育學(xué)院專(zhuān)業(yè)班級(jí)：學(xué)生姓名：學(xué)號(hào)：指導(dǎo)教師：教師職稱(chēng)：2012年5月28日摘要本題在研究蘋(píng)果膳食纖維的添加對(duì)法式小面包品質(zhì)的影響，制作出營(yíng)養(yǎng)美味的法式小面包。采用法式小面包專(zhuān)用粉和金苑特一粉兩種面粉，選用過(guò)60目和100目篩的蘋(píng)果膳食纖維，添加量為0%，1%，2%，3%，4%五個(gè)水平，制作法式小面包。通過(guò)測(cè)定和分析法式小面包各個(gè)特性數(shù)值（包括產(chǎn)率、比容、感官評(píng)價(jià)、白度和面包內(nèi)部氣孔），得出了以下結(jié)論：專(zhuān)用粉的品質(zhì)要優(yōu)于金苑特一粉；過(guò)100目篩的蘋(píng)果纖維要
2、優(yōu)于過(guò)60目篩的；隨著蘋(píng)果纖維添加量的增加，法式小面包的產(chǎn)率增大，白度減小，比容變小；蘋(píng)果纖維的增加會(huì)使小面包的感官評(píng)分下降。主要影響面包的均一性、面包芯色澤、內(nèi)部質(zhì)地和紋理。專(zhuān)用粉添加100目蘋(píng)果纖維的法式小面包，在添加量大于2%時(shí)，感官評(píng)分大幅下降，變得不能接受。蘋(píng)果纖維的添加會(huì)使法式小面包的氣孔均勻程度下降，出現(xiàn)大氣孔，孔壁變厚。專(zhuān)用粉100目在大于1%時(shí)出現(xiàn)明顯大孔。經(jīng)過(guò)研究，得出制作法式小面包最佳配方：采用法式小面包專(zhuān)用粉，并添加過(guò)100目篩的蘋(píng)果膳食纖維，添加量為1%，打面15min，壓面25次，醒發(fā)100min，烘烤時(shí)上火
3、175℃，下火150℃，時(shí)間為15min。關(guān)鍵詞法式小面包蘋(píng)果膳食纖維烘焙品質(zhì)工藝設(shè)計(jì)IIITitleEffectofAppleDietaryFiberonFrenchRollandDesignofbreadmakingAbstractTheaimofthesubjectistostudytheeffectsofaddingADF(appledietaryfiber)onbreadquality.Twokindsofflours,whichareFrenchrollTailoredFlourandJinYuanspecialgradeN
4、o.1flour,anddifferentamountsofADFwereusedinthesubjecttomakedifferentFrenchrolls.TheaddingamountofADFwere0%，1%，2%，3%，4%,with60meshand100mesh.BystudyingthecharactervaluesofFrenchrolls,likeproductivity,specificvolume,sensoryevaluation,whitenessandinternalhole,thefollowingco
5、nclusionswerereached:TheFrenchrollmadebyFrenchrollTailoredFlourisbetterthanJinYuanspecialgradeNo.1flour;100meshADFwerebetterthan60meshADF;ADFFrenchrollshadhigherproductivity,smallerspecificvolumeandlowerwhitenessscorethancontrolFrenchrolls;AddingADFwouldlowerthesensoryev
6、aluationvaluesandinfluencedthehomogeneity,thecolorofbreadcrumb,internaltextureandtaste.WhentheamountofAFDhigherthan2%,thescoresofbreadbecameunaccepted.ProductivityandaromabecamebetterthancontrolFrenchroll,whenADFwereaddedmorethan1%,100meshappledietaryfibers;ByaddingADF,t
7、heinternalholebecamebigger,wallofholebecamethicker,andmadestreakycrumb.Theinfluencesappearedattheamountof2%,whenusingFrenchrollTailoredFlour,100meshapplefibers.Bystudies,wegottheformulationsofmakingAppledietaryfiberFrenchrolls.UsingFrenchrollTailoredFlourandadding1%,100m
8、eshADFtomakeit.Thedoughshouldbestired10min,fermentfor100min,bakingtemperatureof175degreeslit,underfireo
