| 响应面分析法优化黑小麦全麦面包工艺配方研究 |
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| 引用本文： | 孙元琳,陕方,宋俞,张陇清,熊鹏飞.响应面分析法优化黑小麦全麦面包工艺配方研究[J].郑州轻工业学院学报(自然科学版),2013(5):5-10. |
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| 作者姓名： | 孙元琳 陕方 宋俞 张陇清 熊鹏飞 |
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| 作者单位： | [1]运城学院生命科学系,山西运城044000 [2]山西省农科院农产品综合利用研究所,山西太原030031 [3]山西省农科院棉花研究所,山西运城044000 |
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| 基金项目： | 国家自然科学基金项目（31101244）; 山西省自然科学基金项目（2012011031—1）; 山西省高校优秀青年学术带头人项目; 山西省高校大学生创新创业训练项目（2013340）; 运城学院院级产学研合作项目（CY—2012013） |
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| 摘 要： | 以面包比容和感官评分为评价指标,采用单因素试验分析了黑小麦全麦粉、水、酵母、蔗糖添加量对面包品质的影响.通过响应面设计对黑小麦全麦面包的工艺配方进行优化,确定其最佳工艺配方,实验结果表明:以混合粉为基重,黑小麦全麦粉添加量为23%,水52%,酵母1.3%,蔗糖21%.采用优化工艺配方制作的全麦面包比容为5.21 cm3/g,综合评分为85.37.与普通面包相比,黑小麦全麦面包风味独特、质地柔软、老化速率明显降低,面包货架期延长,外观性状和内在品质均得到较大程度的改善.
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| 关 键 词： | 黑小麦 全麦面包工艺配方 响应面分析法 |
Optimization of process formula of wholemeal bread made of black-grained wheat by response surface analysis |
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| SUN Yuan-lin;SHAN Fang;SONG Yu;ZHANG Long-qing;XIONG Peng-fei.Optimization of process formula of wholemeal bread made of black-grained wheat by response surface analysis[J].Journal of Zhengzhou Institute of Light Industry(Natural Science),2013(5):5-10. |
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| Authors: | SUN Yuan-lin;SHAN Fang;SONG Yu;ZHANG Long-qing;XIONG Peng-fei |
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| Affiliation: | SUN Yuan-lin;SHAN Fang;SONG Yu;ZHANG Long-qing;XIONG Peng-fei;Department of Life Science,Yuncheng University;Institute of Farm Products Comprehensive Utilization,Shanxi Academy of Agricultural Sciences;Cotton Research Institute,Shanxi Academy of Agricultural Sciences; |
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| Abstract: | The process formula of wholemeal bread by mixing black-grained whole-wheat flour with bread flour was studied. Using specific volume of bread,sensory quality scores as evaluation indexes,the effect of black-grained whole-wheat flour,water,yeast,sugar proportion on the quality of bread were investigated by single-factor experiments,and the process formula was optimized by response surface analysis（ RSA）. The optimum formula was as follows： 23% black-grained wholemeal flour,52% water,1. 3% yeast and 21%sugar. The bread made at the optimum conditions exhibited the specific volume of 5. 21 cm3/ g and sensory quality score of 85. 37. Compared with the ordinary bread,the wholemeal bread had good taste and soft texture with reduced staling rate and prolonged shelf life and its appearance properties and inherent quality improved greatly. |
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| Keywords: | black-grained wheat process formula of wholemeal bread response surface analysis |
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