混料试验设计优化馒头专用粉配方  

Optimization of Formula of Steamed Bread Flour by Mixture Design

作　　者：班进福[1] 刘彦军[1] 张国丛[1] 高振贤[1] 赵彦坤[1] 郭家宝[1] BAN Jin-fu;LIU Yan-jun;ZHANG Guo-cong;GAO Zhen-xian;ZHAO Yan-kun;GUO Jia-bao(Shijiazhuang Academy of Agriculture 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：《河北农业科学》2021年第3期104-108,共5页Journal of Hebei Agricultural Sciences

基　　金：河北省重点研发计划项目(19226432D);石家庄市科技计划项目(211170082A)。

摘　　要：馒头在北方面食结构中约占2/3,在全国面制品中约占46%。通过小麦或面粉的合理搭配,可以弥补单一品种品质的某些不足,将有限等级的面粉配制成多种专用小麦粉。以河北省4个中低筋主栽小麦品种为材料,采用单纯形格子法混料试验设计,结合感官评分和质构仪分析2种评价方法研究馒头专用粉配方,通过馒头硬度、弹性、回复性、坚实度和评分与4种小麦品种添加比例的回归模型,得到馒头专用粉的最优配方比例为m (石麦19)∶m (石麦15)∶m (石新828)∶m (石优20)=0.333 35∶0∶0.166 65∶0.500 00。Steamed bread accounts for about 2/3 of the northern pasta structure and 46% of the national flour products. Through the reasonable collocation of wheat or flour,we can make up for some quality shortcomings of single variety,and compound a serious of special wheat flour by limited grade flour. Four middle and low gluten wheat varieties in Hebei Province were used to study the formula of special flour for steamed bread by simple lattice mixing design,sensory evaluation and texture analyzer analysis. The optimal formula of steamed bread flour was m(Shimai 19) ∶ m(Shimai 15) ∶ m(Shixin 828) ∶ m(Shiyou 20) =0.333 35 ∶ 0 ∶ 0.166 65 ∶ 0.500 00.

关 键 词：小麦 混料试验 馒头 专用粉 感官评价 质构参数 

分 类 号：S512.1[农业科学—作物学]