响应面法优化自发馒头粉配方  

Optimization of self-fermentable steamed bread flour formula by response surface methodology

作　　者：王欣怡 张煌[1] 王淼森 刘长虹[1] 王远辉 WANG Xinyi;ZHANG Huang;WANG Miaosen;LIU Changhong;WANG Yuanhui(National Engineering Laboratory for Wheat&Corn Further Processing,School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;School of Food and Biotechnology,Henan University of Animal Husbandry and Economy,Zhengzhou 450044,China)

机构地区：[1]河南工业大学粮油食品学院小麦和玉米深加工国家工程实验室,河南郑州450001 [2]河南牧业经济学院食品与生物工程学院,河南郑州450044

出　　处：《中国酿造》2020年第3期141-145,共5页China Brewing

基　　金：2017年国家自然科学基金资助(31701635);河南省重点攻关项目(162102210107)。

摘　　要：以成品馒头白度、硬度及感官评分为评价指标,在单因素试验的基础上,采用Box-Behnken试验设计对自发馒头粉配方中的酵子、酵母、化学膨松剂(碳酸氢钠和葡萄糖酸内酯)添加量3个因素进行优化,确定适宜的自发馒头粉配方。结果表明,最优的自发馒头粉配方为:酵子添加量0.86%、酵母添加量0.5%、化学膨松剂添加量1.2%(NaHCO3∶葡萄糖酸内酯=42∶89),采用最优自发馒头粉蒸制的馒头的白度为53.4,硬度为452 g,感官评分为87.5分。Using the whiteness,hardness and sensory score of the finished steamed bread as evaluation indexes,based on the single factor tests,the 3 factors including the Jiaozi,yeast and chemical leavening agent(sodium bicarbonate and glucolactone)addition in the self-fermentable steamed bread flour formula were optimized by Box-Behnken experimental design,to determine the optimal self-fermentable steamed bread flour formula.The results showed that the optimal self-fermentable steamed bread flour formula was Jiaozi 0.86%,yeast 0.5%,and chemical leavening agent(NaHCO3 and gluconolactone ratio 42∶89)1.2%.The whiteness,hardness and sensory score of the steamed bread made by the optimal self-fermentable steamed bread flour was 53.4,452 g and 87.5,respectively.

关 键 词：自发馒头粉 酵子 酵母 化学膨松剂 配方优化 响应面法 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]