天然酵母面包制作工艺参数对孔密度值与其质构特性的影响  

Effects of the Process Parameters of Natural Yeast Bread on Hole Density Value and Texture Characteristics of Bread

作　　者：张莉莉[1] 姚鑫淼[1] 谢学军[1] 赵蕊[1] 张英蕾[1] 李哲滨[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《黑龙江农业科学》2016年第1期119-122,共4页Heilongjiang Agricultural Sciences

基　　金：黑龙江省农业科技创新工程资助项目

摘　　要：以单因素实验为基础,采用MATLAB软件对面包切片进行图像处理,得出相应面包的孔密度值,并利用正交设计试验方法研究天然酵母面包的制作工艺参数对面包切片图像处理所得孔密度值和面包质构特性(硬度、弹性)的影响规律。用SAS9.1软件对试验数据进行处理,同时运用SPSS17.0分析软件对所得数据进行分析,获得孔密度值与面包质构特性(硬度、弹性)之间的相关性。结果表明:其制作工艺参数对孔密度值的影响程度依次为:打面时间>天然酵母液添加量>饧发时间。对硬度的影响程度依次为:打面时间>饧发时间>天然酵母液添加量。对弹性的影响程度依次为:打面时间>天然酵母液添加量>饧发时间。孔密度值与面包硬度之间存在负相关关系,孔密度与面包弹性之间存在正相关关系,且相关系数在0.01的显著水平(双边检验)上都非常显著。Based on single-factor experiments, Matlab were used to processing the bread slices of image and get- ting the hole density value of the bread. Orthogonal experimental design methodology was adopted to investi- gate that the production process parameters effect on the bole density value and texture characteristics of the bread （hardness,elasticity）. SASg. 1 and SPSS17.0 were used to find the relationship of the hole density value and texture characteristics of the bread （hardness, elasticity）, interaction of factors was analyzed. The results showed that the process parameters on the impact of hole density values followed by： dough time〉natural yeast addition amount〉 softening time. The offect degree of hardness in the order： dough time〉 Softening time, natural yeast addition amount. Tthe offect degree of elasticity in the order： dough time〉natural yeast addition amount〉 softening time. There was a negative correlation relationship between hole density and bread hardness,and there was a positive correlation between the hole density and elastic, correlation coefficient on 0.01 significant level （bilateral test） was very significant.

关 键 词：天然酵母 工艺参数 孔密度值 面包质构特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]