燕麦蛋白面包的研制及配方优化

利用燕麦粉制成燕麦蛋白粉添加到面包中,在单因素试验的基础上,采用响应面法对燕麦蛋白面包的配方进行优化。结果表明:燕麦蛋白面包的最佳配方为燕麦蛋白添加量8%、白砂糖添加量10%、酵母添加量1.5%。用该配方生产出的产品具有面包特有的香味,柔软有弹性。将燕麦蛋白加入到面包面团中,提高了面团的持气能力,减少了酵母的用量,降低了生产成本。

Development and formulation optimization of oat protein bread

The oat protein powder made from oat bran was added to the bread. On the basis of single factor experiment, the formula of oat protein bread was optimized by response surface method. The results showed that the optimal formula of oat protein bread was as follows: 8 % of oat protein, 10 % of white sugar, and 1.5 % of yeast. The product produced by the formula had characteristic aroma of bread, which was soft and elastic. The addition of oat protein to the bread dough improved the gas holding capacity of the dough, and reduced not only the amount of yeast but also the production cost.