响应面法优化燕麦黄豆粉杂粮面包工艺配方  

Study on Processing Technology of Oat Soybean Powder Composite Miscellaneous Grain Bread

作　　者：张二芳 邢君尧 ZHANG Er-fang;XING Jun-yao(College of Life Science,Lvliang University,Lvliang 033000,Shanxi,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《食品研究与开发》2020年第20期168-173,192,共7页Food Research and Development

摘　　要：以高筋面包粉为主要原料,研究燕麦黄豆粉杂粮面包的最佳工艺配方。以产品的质地、口感等感官特性和硬度为评价指标,在燕麦黄豆粉、盐、水、白砂糖、酵母添加量以及醒面时间的单因素试验基础上,选择对产品品质影响较大的燕麦黄豆粉,酵母和水添加量为优化因素,采用Box-Behken设计试验,对响应面三维图和等高线图进行分析获得面包配方。结果表明,以100 g面包粉为基础,燕麦黄豆粉杂粮面包的最佳配比参数为:燕麦黄豆粉(燕麦∶黄豆粉质量比=1∶1)添加量23.19 g,水添加量47.56 g,酵母添加量2.00 g时,得到的燕麦黄豆粉复合杂粮面包综合评分为81.686,硬度为527.42 g。按此配方生产的杂粮面包外表呈金黄色,组织细腻均匀有弹性,具有燕麦独特的清香味。The best craft formulation of oat soybean flour bread was studied with high-gluten bread powder as the main raw material.Using the texture,taste and other sensory characteristics and hardness of the product as the evaluation index,on the basis of single-factor experiments of oat soybean powder,salt,water,sugar,yeast addition and waking time,the quality of the product was greatly affected.Oat soybean powder,yeast and water were the optimization factors.Box-Behken design experiments were used to analyze the three-dimensional and contour map of the response surface to obtain the bread formula.The results showed that based on 100 g bread powder,the best ratio parameters of oat soybean flour mixed bread were that 23.19 g for oat soybean flour(oat∶soybean flour mass ratio=1∶1),47.56 g for water,and 2.00 g for yeast.The comprehensive score of the oatmeal soybean flour mixed with miscellaneous grains was 81.686,The hardness was 527.42 g.The whole grain bread produced according to this formula was golden yellow in appearance,and the tissue was delicate and flexible.It had a unique fragrance of oats.

关 键 词：杂粮面包 感官评定 单因素试验 响应面法 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]