响应面优化复配型面包改良剂工艺研究  

Optimization of complex bread improver by response surface methodology

作　　者：王雨生[1,2] 陈海华[1] 王坤[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《粮油食品科技》2013年第2期4-8,共5页Science and Technology of Cereals,Oils and Foods

基　　金：山东省高等学校优秀青年教师国内访问学者项目经费资助(2007-11-2010D104)

摘　　要：以面包的比容、硬度和弹性为指标,以面包专用粉为原料,分别采用正交设计试验和响应面设计试验优化复配型面包改良剂的配方。实验结果表明复配型面包改良剂的最适配比:复配胶添加量0.28 g/100 g面粉,复配酶添加量41.33 mg/kg面粉,抗坏血酸添加量42.96 mg/kg面粉,预测的面包比容达到7.23。面包中复配型改良剂的最适添加量为0.21 g/100 g面粉,添加复配型改良剂面包的老化速率明显下降,且抗老化的效果好于市售改良剂。The formula of compound bread improver was optimized by orthogonal test and response surface experiment with the index of special volume,hardness and springiness and bread flour as material.The result showed that the best ratio of compound bread improver was： mixed hydrocolloids with guar gum and konjac 0.28 g/100g flour,mixed enzyme 41.33 mg/kg flour,ascorbic acid 42.96 mg/kg flour,the predicted special volume of the bread was 7.23.The optimum adding amount of the compound bread improver was 0.21 g/100g flour.The ageing rate of the bread decreased obviously with the addition of the compound bread improver,which was better than the bread improver bought from market.

关 键 词：响应面 复配型 面包改良剂 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]