响应面法优化板栗面包复合改良剂的研究  

Optimization of complex quality improver in chestnut bread by response surface methodology

作　　者：魏宗烽[1] 邵颖[1] 

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《粮食与饲料工业》2014年第9期19-23,共5页Cereal & Feed Industry

基　　金：河南省科技厅项目(板栗护色技术及板栗片产品工艺研究;122102110144)

摘　　要：利用响应面分析法优化三种面包改良剂在板栗面包中的添加量。以板栗面包评分为评价指标,在考察单因素对板栗面包抗老化效果及面包评分影响的基础上,利用Box-Beheken响应面分析法确定三种改良剂的最佳组合。实验表明:在板栗面包制作过程中按板栗粉及面包粉总质量添加0%α-淀粉酶、1.1%黄原胶、0.3%单甘酯时,板栗面包具有良好的焙烤品质,且在贮存7d后,面包芯硬度比对照组下降46.4%,有效延缓了面包老化,延长了其货架期。The addition of three kinds of complex quality improver in chestnut bread were optimized by response surface methodology. With the score of chestnut bread as the evaluation index, on the basis of single factor experiments for aging effect and score of chestnut bread,the three kinds of complex quality improver were optimized by Box-Beheken response surface methodology. The results indicated that with the total mass of flour and chestnut powder as 100% ,chestnut bread could get better baking quality if adding 0% ccamylase, 1. 1% xanthan gum and 0. 3% monoglyceride;the hardness of bread crumb was reduced by 46.4% than that of the control group storaged after 7 d,the ageing of the bread was delayed,and the shelf life was prolonged.

关 键 词：小麦粉 板栗粉 响应面法 板栗面包 改良剂 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]