响应面法优化无麸质面条复合改良剂  

Optimization of improvers for production of gluten-free noodle using response surface methodology

作　　者：陈辉[1] 刘心洁[1] 胡朝辉[2] 于明玉[1] 李雪梅[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]邯郸市疾病预防控制中心,河北邯郸056000

出　　处：《河北工业科技》2014年第4期306-310,共5页Hebei Journal of Industrial Science and Technology

摘　　要：选取水溶性胶体结冷胶、可得然胶及黄原胶为自变量,无麸质面条的咀嚼性为响应值,采用Box-Behnken设计的方法,研究各自变量及其交互作用对无麸质面条的咀嚼性的影响,以增加无麸质食品的种类并对无麸质面条的加工起到一定的指导作用。确定无麸质面条复合改良剂的最佳添加量(每100g原料面粉干基总质量中的所含质量):结冷胶0.1g,可得然胶0.1g,黄原胶0.21g,在此条件下,面条咀嚼性为134.21mJ。The effect of gluten-free noodle improvers composed of gellan gum, eurdlan, and xanthan gum on the chewiness of gluten-free noodle were investigated with response surface methodolog. The purpose is to increase the gluten-free food types and provides a guiding for the gluten-free noodles＇ processing. The optimum ratio of noodle improver is.. gellan gum 0. 1 （g/100 g）,eurdlan 0. 1（g/100 g） and xanthan gum 0.21（g/100 g）. Under this condition, chewiness is 134.21 mJ.

关 键 词：结冷胶 可得然胶 黄原胶 无麸质面条 响应面 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]