响应面法优化青麦仁冷冻面团面包复配改良剂的研究  

Optimization of Compound Improver of Green Wheat Kernel Frozen Dough Bread by Response Surface Methodology

作　　者：张康逸 郭东旭 何梦影 温青玉 康志敏 ZHANG Kang-yi;GUO Dong-xu;HE Meng-ying;WEN Qing-yu;KANG Zhi-min(Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002

出　　处：《食品研究与开发》2021年第8期66-72,共7页Food Research and Development

基　　金：河南省重大科技专项(151100111300)。

摘　　要：为改善青麦仁冷冻面团面包品质,在单因素试验基础上,以面包的比容、质构、感官评分为考察指标,并应用响应面分析法对复配改良剂配方进行优化,得到复配改良剂的最佳配方为:硬脂酰乳酸钠添加量0.3%、海藻糖添加量4.14%、抗坏血酸添加量0.005%、葡萄糖氧化酶添加量0.003%,此条件下制作的面包,实测比容为4.2 mL/g、硬度为14.5 N、弹性为4.35 mm,感官评分为94分,与预测值(94.6分)基本一致。In order to improve the quality of frozen dough bread with green wheat kernel,the specific volume,texture and sensory score of bread were used as the investigation factors by the single-factor experiment. The formula of compound improver was optimized by response surface methodology. The optimum formula of compound modifier was that sodium stearyl lactate 0.3%,trehalose 4.14%,ascorbic acid 0.005%,glucose oxidase 0.003%. Experiments conducted under these conditions,the specific volume of bread was 4.2 mL/g,the hardness was 14.5 N,the elasticity was 4.35 mm,and the sensory score was 94 points,which was basically consistent with the predicted value(94.6 points).

关 键 词：面包 青麦仁 冷冻面团 改良剂 响应面 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]