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红茶菌面包的研制

Ye GAO,Jie GANG,Chaoyong HUANG,Yao LIU, Xinjie LI, Lusiyao XIAO

China Brewing（2015）

Cited 0|Views11
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Abstract
在面包制作过程中加入红茶菌液,经过发酵和焙烤,研制出具有保健作用且发酵香味浓郁的红茶菌面包.通过单因素及正交试验,以感官评分为评价指标,确定最佳的红茶菌面包配方为:红茶菌液48％,抹茶2.4％,蔗糖16％.制作出的面包内部组织柔软细腻,纹理结构好,发酵香味浓郁,且具有红茶菌独特的香味.
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