无麸质小米面包复合改良剂优化研究  

Optimization of Compound Improver for Gluten-free Millet Bread

作　　者：于明玉[1] 胡朝辉 尹志欣[3] 陈辉[1] 

机构地区：[1]河北科技大学生物工程学院食品系,石家庄050018 [2]邯郸市疾病控制中心,邯郸050018 [3]石家庄工商职业学院旅游系,石家庄050000

出　　处：《食品工业》2015年第4期168-171,共4页The Food Industry

摘　　要：研究了黄原胶、可得然胶和大豆分离蛋白对无麸质小米面包比容和感官品质的影响。为改善面包特性,在单因素试验基础上采用Box-Behnken设计的方法进行响应面优化试验。最后确定复合改良剂的最佳添加量:可得然胶添加量为1.26%,黄原胶添加量为0.87%,大豆分离蛋白添加量为5.01%。该条件下面包的感官评分为86.74。The effect of xanthan gum, curdlan and soybean protein isolated on specific volume, sensory of the millet bread in gluten-free formulations has been researched. The compound improvers were added during the bread making to improve property of bread and their adding contents were optimized by Box-Behnken response surface design based on single factor experiment. The results showed the optimum adding contents for compound improvers were： 1.26% curdlan, 0.87% xanthan gum, 5.01% soybean protein isolated. Under this condition, sensory score was 86.74.

关 键 词：复合改良剂 无麸质 响应面 特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]