南京晓庄学院学报

为研制出一款低油、低糖、健康的欧包，拟将大麦若叶、杂粮加入欧包进行工艺研究。通过单因素实验，对影响欧包品质的主要单因素的添加量进行探究。根据单因素实验的结果，设计四因素三水平的正交实验以优化大麦若叶杂粮欧包的基础配方。结果表明，该欧包最佳工艺参数为：高筋面粉200 g、大麦若叶粉4 g、杂粮粉30 g、干酵母3 g、白糖24 g、烫种20 g、黄油18 g、食盐2 g、水100 g、全蛋液40 g;发酵条件为：温度32℃、湿度75%、时间40 min;焙烤条件为：上火200℃、下火190℃、时间15 min。按照此配方制作出的大麦若叶杂粮欧包品质最佳，感官评定评分为89分，具有独特的色泽和风味。

In order to develop a low-oil、low-sugar、low-fat healthy European bread, the draft on barley leaves and miscellaneous grains European bread was carried out. The main single-factor addition amount that affected the quality of European bread was explored by single-factor experiment. The orthogonal experiment with four factors and three levels was designed to optimize the basic formula of the European bread according to the results of single-factor experiment. The sensory evaluation result showed the optimal process were: high-gluten flour 200 g, barley leaves 4 g, coarse cereals 30 g, yeast 3 g, sugar 24 g, scalded seed 20 g, vegetable butter 18 g, salt 2 g, sugar 24 g, water 100 g and whole egg liquid 40 g. The fermentation conditions were: temperature 32℃, humidity 75%, time 40 min. The baking conditions were: above fire temperature 200℃, below fire temperature 190℃, and time 15 min. According to this optimal process, the barley leaves and coarse cereals European bread had the best quality, with a sensory score of 89 points, and had unique color and flavor.