均匀设计法优化酶解燕麦粉蛋糕配方  

Optimization of Enzymolysis Oat Powder Cake Formula by Uniform Design Methodology

作　　者：陈文韬[1] 张圣娥 项雷文[1] 

机构地区：[1]福建师范大学福清分校,食品与发酵工业研究所,福清350300

出　　处：《食品工业》2015年第9期136-140,共5页The Food Industry

基　　金：福建省省级重点学科“食品科学与工程”建设项目(闽教高[2012]48号)

摘　　要：为了用酶解燕麦粉部分替代低筋粉制作酶解燕麦粉蛋糕,采用单因素试验考察酶解燕麦粉及其他配料对蛋糕品质的影响,然后采用U6(64)均匀设计试验对酶解燕麦粉蛋糕配方进行优化。结果表明,酶解燕麦粉对蛋糕品质影响效果显著,最佳配方为酶解燕麦粉19 g、低筋粉81 g、白砂糖57 g、鸡蛋186 g、蛋糕油13 g、泡打粉1 g、食用油40 g。In order to substitute enzymolysis oat powder for low-gluten flour in the traditional cake formula, the effect of enzymolysis oat powder and other additive were explored with single factor experiments. Based on sensory evaluation and texture analysis, the level of adoption U6（64） uniform design methodology is selected for optimizing formula. The results indicated that the effect of enzymolysis oat powder on cake was remarkable. The optimum formula for enzymolysis oat powder cake was composed of enzymolysis oat powder 19 g, low-gluten flour 81 g, sugar 57 g, eggs 186 g, cake-oil 13 g, baking powder 1 g and edible oil 40 g.

关 键 词：均匀设计 酶解燕麦粉 蛋糕 配方 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]