响应面法优化青麦仁冷冻面团面包复配改良剂的研究

为改善青麦仁冷冻面团面包品质,在单因素试验基础上,以面包的比容、质构、感官评分为考察指标,并应用响应面分析法对复配改良剂配方进行优化,得到复配改良剂的最佳配方为:硬脂酰乳酸钠添加量0.3%、海藻糖添加量4.14%、抗坏血酸添加量0.005%、葡萄糖氧化酶添加量0.003%,此条件下制作的面包,实测比容为4.2 mL/g、硬度为14.5 N、弹性为4.35 mm,感官评分为94分,与预测值(94.6分)基本一致。

Optimization of Compound Improver of Green Wheat Kernel Frozen Dough Bread by Response Surface Methodology

In order to improve the quality of frozen dough bread with green wheat kernel,the specific volume,texture and sensory score of bread were used as the investigation factors by the single-factor experiment. The formula of compound improver was optimized by response surface methodology. The optimum formula of compound modifier was that sodium stearyl lactate 0.3%,trehalose 4.14%,ascorbic acid 0.005%,glucose oxidase 0.003%. Experiments conducted under these conditions,the specific volume of bread was 4.2 mL/g,the hardness was 14.5 N,the elasticity was 4.35 mm,and the sensory score was 94 points,which was basically consistent with the predicted value(94.6 points).