Research on Production Optimization of Fruit-vegetable Compound Enzyme Whole Wheat Bread
LIU Yi
SONG Menghan
LIU Xiaojing
SUN Yanpeng
ZHOU Bingjie
QIN Yang
ZHAO Min
DUAN Xiaohui
YU Hui
Abstract：Although nutritionally rich,whole-wheat bread often has a coarse texture,poor palatability,and a short shelf life.Applying fruit-vegetable compound enzyme can effectively 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 that the optimal formulation,based on the total mass of flour(20％whole wheat flour,80％wheat flour),was 9％fruit-vegetable compound enzyme,1.2％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 offered references solving whole-wheat bread palatability.
Keywords：Fruit-vegetable compound enzymewhole wheat flourbreadformulation optimization
Publication Date：2025-11-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 69-75 )