| 摘要 |
[Objectives] To optimize the processing technology of Shatangju mandarin fiber oatmeal toast and to develop a nutritious functional baked product. [Methods] Using high-gluten flour as the benchmark, the effects of varying addition levels on toast quality were investigated through single-factor experiments, with Shatang mandarin juice, citrus fiber powder, oats, and butter as the primary variables, and sensory score serving as the evaluation criterion. Subsequently, the formulation was optimized via an orthogonal test. [Results] The optimal technical formula consisted of 1% citrus fiber powder, 5% oats, 12% butter, 70% Shatang mandarin juice, supplemented with 2% yeast, 1% salt, and 10% sugar. The optimal technological conditions were as follows: 60 min for primary fermentation, 30 min for secondary fermentation, baking at 195 °C for the upper heat and 185 °C for the lower heat, with a total baking time of 28 min. Toast produced under these conditions exhibited high sensory scores, as well as favorable texture and specific volume characteristics. [Conclusions] This technical formula enables the production of Shatang mandarin fiber oatmeal toast of high quality, offering a valuable reference for the development of functional baked goods and the comprehensive utilization of fruit by-products. |
