| 响应面法优化蜂蜜甜面包制作工艺研究 |
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| 引用本文： | 解殿伟,王慧俐,吴祖芳.响应面法优化蜂蜜甜面包制作工艺研究[J].食品研究与开发,2020,41(4):95-100. |
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| 作者姓名： | 解殿伟 王慧俐 吴祖芳 |
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| 作者单位： | 浙江特殊教育职业学院，浙江杭州310023；宁波大学食品与药学学院，浙江宁波315800 |
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| 基金项目： | 2018 年度浙江省自然科学基金-基础公益研究计划项目（LGF18F010003） |
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| 摘 要： | 为提高甜面包营养价值,改善滋味,降低面包热量,用蜂蜜替换传统甜面包配方中的砂糖,并通过单因素试验与响应面法对甜面包工艺条件进行优化,确定蜂蜜甜面包的最佳工艺为:面团浸泡时间50 min、发酵时间80 min、烘烤温度200℃、烘烤时间45 min,在此工艺条件下生产的蜂蜜甜面包品质最佳。
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| 关 键 词： | 蜂蜜 甜面包 响应面法 工艺优化 烘焙工艺 |
| 收稿时间： | 2019/3/25 0:00:00 |
Optimization of Honey Sweet Bread Making Process by Response Surface Methodology |
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| XIE Dian-wei,WANG Hui-li,WU Zu-fang.Optimization of Honey Sweet Bread Making Process by Response Surface Methodology[J].Food Research and Developent,2020,41(4):95-100. |
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| Authors: | XIE Dian-wei WANG Hui-li WU Zu-fang |
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| Affiliation: | (Zhejiang Special Education Vocational College,Hangzhou 310023,Zhejiang,China;College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315800,Zhejiang,China) |
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| Abstract: | In order to improve the nutritional value of sweet bread,improve the taste,reduce the calories of bread,replace the sugar in traditional sweet bread formula with honey,and optimize the processing conditions of sweet bread by single factor experiment and response surface method to determine the most honey sweet bread.The best process was:dough soaking time 50 min,fermentation time 80 min,baking temperature 200℃,baking time 45 min,the quality of honey sweet bread produced under this process condition is the best. |
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| Keywords: | honey sweet bread response surface method process optimization baking process |
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