甘薯生浆面包加工工艺优化  

Optimization of processing technology of sweet potato pulp bread

作　　者：索文静 邓雨欣 龚魁杰[2] 李宏军[1] SUO Wen-jing;DENG Yu-xin;GONG Kui-jie;LI Hong-jun(College of Agricultural Engineering and Food Science,Shandong University of Science and Technology,Zibo 255049,Shandong,China;Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100,Shandong,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049 [2]山东省农业科学院作物研究所,山东济南250100

出　　处：《粮食与油脂》2022年第6期101-105,共5页Cereals & Oils

基　　金：山东省重点研发计划(重大科技创新工程)(2020CXGC0108053)。

摘　　要：以小麦粉和甘薯生浆为主要原料,制作甘薯生浆面包。以感官评分作为考察指标,采用响应面试验设计对甘薯生浆面包加工工艺进行优化。结果表明:最佳工艺条件为压面次数11次、发酵温度38℃、发酵时间104 min、酵母添加量1.1%(以小麦粉-甘薯生浆混合物总质量计)。在此工艺条件下,制得的面包表皮光滑、气孔均匀、柔软有弹性、有甘薯香味,感官评分达到最高。Wheat flour and sweet potato pulp were used as main materials to make sweet potato pulp bread.With sensory score as evaluation index,response surface design was used to optimize the processing technology of sweet potato pulp bread.The results showed that the optimal processing conditions were as follows:pressing dough 11 times,fermentation temperature 38℃,fermentation time 104 min,yeast addition 1.1%(calculated by the total mass of wheat flour and sweet potato pulp mixture).Under these conditions,the bread had smooth skin,uniform pores,soft elasticity,sweet potato flavor and the highest sensory score.

关 键 词：甘薯生浆 面包 工艺优化 感官品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]