双孢菇面包复合改良剂优化及其对面包品质的影响

目的：改善双孢菇面包品质，探究其合适的改良剂配方。方法：以谷朊粉、蔗糖脂肪酸酯和纤维素酶为改良剂，采用Box-Behnken中心组合法优化双孢菇面包复合改良剂配比。结果：添加3.35%谷朊粉、0.15%蔗糖脂肪酸酯和0.16%纤维素酶，可有效提高双孢菇面包的综合评分。扫描电镜检测结果表明，改良双孢菇面包能在面筋基质中形成均匀连续的网状结构。结论：经改良后的双孢菇面包硬度降低，比容和感官评分均有所增加。

Optimization of Agaricus bisporus bread composite improver and its effect on bread quality

Objective:In order to improve the quality of Agaricus bisporus bread, the appropriate additives were studied.Methods:In this study, vital wheat gluten, sucrose fatty acid ester and cellulase were used as additives to improve A. bisporus-wheat bread quality, and the study was optimized by using Box-Behnken experimental design.Results:By adding 3.35% of vital wheat gluten, 0.15% of sucrose fatty acid ester and 0.16% of cellulase, the comprehensive score of A. bisporus-wheat bread under optimal conditions can be improved. In addition, scanning electron microscopy detection results showed that the optimal A. bisporus-wheat bread could form a uniform and continuous network structure in the gluten matrix.Conclusion:The addition of vital wheat gluten, sucrose fatty acid ester and cellulase had significant effect on the comprehensive score of A. bisporus-wheat bread. The hardness decreased, specific volume and sensory score of the bread increased after optimization.