混料试验设计优化面包专用粉配方  

Mixture design for optimization of bread flour formula

作　　者：班进福[1] 高振贤[1] 张国丛[1] 郭家宝[1] 郑书海 刘彦军[1] BAN Jin-fu;GAO Zhen-xian;ZHANG Guo-cong;GUO Jia-bao;ZHEN Shu-hai;LIU Yan-jun(Shijiazhuang Academy of Agricultural and Forestry sciences//Wheat Engineering Research Center of Hebei province,Shijiazhuang 050041,China)

机构地区：[1]石家庄市农林科学研究院//河北省小麦工程技术研究中心,河北石家庄050041

出　　处：《粮食与饲料工业》2021年第3期22-25,共4页Cereal & Feed Industry

基　　金：河北省重点研发计划项目(19226432D);石家庄市科技计划项目(201490332A)。

摘　　要：以河北省4个小麦品种为材料,测定了小麦品质指标,并进行混料试验设计优化面包专用粉配方,通过实验室制作、评分和面包的质构仪测定得出了面包质构特性硬度、弹性、回复性、坚实度和面包感官评价与4种小麦品种添加比例的回归模型;得到面包专用粉最优配方比例:藁优9415∶冀师02-1∶石优20∶石优17为0.2636∶0.00005∶0.23635∶0.5000。Four wheat varieties in Hebei province were used as materials,the quality index of wheat was determined,and the formula of special bread flour was optimized by mixing experiment design.The regression model of hardness,elasticity,resilience,firmness and sensory evaluation of bread texture characteristics and the addition ratio of four wheat varieties was obtained by laboratory production,scoring and bread texture analyzer measurement.The optimum formula ratio of special bread flourwas obtained:Gaoyou9415∶Ji Shi02-1∶Shiyou20∶Shiyou 17 is 0.2636∶0.00005∶0.23635∶0.5000.

关 键 词：小麦 混料试验 面包 专用粉 配方 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]