果蔬酵素全麦面包工艺研究

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中图分类号：TS213.2 文献标志码：A 文章编号：1008-1038（2025）11-0069-07

DOI：10.19590/j.cnki.1008-1038.2025.11.009

Abstract：Although nutritionallyrich，whole-wheat bread often has a coarse texture，poor palatability，anda short shelf life.Applying fruit-vegetable compound enzymecan effctively improve these qualities，thereby boosting market acceptance.Whole-wheat and high-gluten flours served as main raw materials.Single-factor and orthogonal experiments explored the optimal formula of fruit-vegetable enzyme whole-wheat bread，with sensory and textural properties as indicators.The results showed thatthe optimal formulation，based on the total mass of flour（ 20% whole wheat flour， 80% wheat flour），was 9 % fruit -- vegetable compound enzyme， 1.2% （204号 yeast， 6% butter， 6% sugar， 12% egg liquid， 0.5% salt，and 46% water. Bread with this formula had plump appearance，uniform golden crust， wheat aroma with subtle enzyme fragrance，fine，soft elastic crumb，and good mouthfeel.This study broadens the enzyme's application in bread and offred references solving whole-wheat bread palatability.

Keywords： Fruit-vegetable compound enzyme; whole wheat flour; bread; formulation optimization

随着健康饮食理念的普及，全麦面包因富含膳食纤维、维生素和矿物质等营养成分，且具有促进肠道蠕动、降低胆固醇水平、减少心血管疾病发生等多种生物活性，成为消费者青睐的健康食品。（剩余6715字）