Development of black beer bread

Development of black beer bread[J]. Science and Technology of Food Industry, 2013, (14): 296-299. DOI: 10.13386/j.issn1002-0306.2013.14.077

Citation:

Development of black beer bread[J]. Science and Technology of Food Industry, 2013, (14): 296-299. DOI: 10.13386/j.issn1002-0306.2013.14.077

Citation:

Development of black beer bread[J]. Science and Technology of Food Industry, 2013, (14): 296-299. DOI: 10.13386/j.issn1002-0306.2013.14.077

Abstract

Bread flour as the main raw material, adding black beer, sugar, yeast, salt, bread improvers and other accessories by a fermentation process to produce malt beer bread.In addition, bread and dark beer by single factor test and orthogonal test to determine the optimum formulation.The result showed that the amount of sugar was the main impact on the quality of bread black beer.The amount of black beer was the minor impact and the amount of yeast was the minimum impact.Malt beer bread the optimum parameters were:sugar of 48g, malt beer of 140g, yeast of 6g (flour of 270g) .

FullText(HTML)

Export File