普冰9946小麦粉面包加工工艺的优化  

Optimization of bread processing technology for flour of wheat Pubing 9946

作　　者：孙茹[1] 张正茂[1] 邢沁浍 胡新娟[1] 刘苗苗[1] 卓武燕[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学农学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2016年第5期185-192,共8页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省科技统筹创新工程项目(2011KTZB02-01)

摘　　要：【目的】研究大豆粉末磷脂、谷朊粉、小麦胚芽粉的添加量对普冰9946小麦品种面包烘烤品质的影响,确定比较理想的加工工艺参数,为普冰9946小麦及类似小麦品种的优质面包加工提供理论依据。【方法】以面包感官评价和质构仪分析结果为指标,探讨大豆粉末磷脂、谷朊粉、小麦胚芽粉不同添加量（质量分数）对面包品质的影响,通过单因素试验和二次正交旋转组合设计试验得到添加物对面包品质改良的最佳配比。【结果】各种添加物使用量的变化对面包的感官评分有显著影响,3种添加物对面包感官评分影响的主次作用依次为：小麦胚芽粉〉谷朊粉〉大豆粉末磷脂。面包制作优化工艺参数范围为：大豆粉末磷脂添加量0.574%~0.755%,谷朊粉添加量3.059%~3.398%,小麦胚芽粉添加量3.286%~3.539%,在此参数范围内,面包的感官评分均大于84.39。【结论】通过在面包中添加一定比例的大豆粉末磷脂、谷朊粉、小麦胚芽粉,可制得质量较好的面包。【Objective】The effect of soybean phospholipids powder,wheat active protein and wheat germ powder adding amounts on Pubing 9946 bread were studied to obtain optimal processing parameters and provide basis for making high quality bread using flour of Pubing 9946 and similar wheat varieties.【Method】Sensory evaluation and structure analyzer results were combined to analyze the effects of different indexes and single factor tests and quadratic orthogonal rotating combination design were used to obtain optimal conditions.【Result】Various additives had significant influences on sensory scores of bread.The effects of factors were in the order of wheat germ powder〉wheat active protein〉soybean phospholipids powder.The optimal conditions for bread were：soybean phospholipids powder 0.574%-0.755%,wheat active protein 3.059%-3.398%,and wheat germ powder 3.286%-3.539%.Under these conditions,the sensory evaluation of steamed bread was〉84.39.【Conclusion】The good quality of bread can be obtained by adding nutrients based on the optimization results.

关 键 词：普冰9946 面包加工 面包改良剂 工艺优化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]