添加烤制马铃薯的小麦粉面包加工配方的优化
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摘要
本文以高筋小麦粉2000 g,添加鸡蛋0.05%、食盐1.50%、白砂糖15%、酵母1.50%、黄油4.00%、奶粉10%为面包的基础配方,通过单因素实验和响应面试验对烤制马铃薯、谷朊粉、改良剂量进行优化,从而得出最佳配方。由响应面结果可知,加入高筋小麦粉质量的25%烤制马铃薯、0.60%改良剂、0.90%谷朊粉,所做出的面包硬度为181.110 g,和预测值180.857 g接近,说明用响应面法优化的工艺可行。
To obtain optimal technology in making bread,baked potato,vital gluten and improver were optimized by single factor methodology and response surface methodology based on the basic ingredient of bread with 2000 g of strong flour,0.05 percent of egg,1.50 percent of salt,15 percent of white granulated sugar,1.50 percent of yeast,4.00 percent of butter,10 percent of milk powder. The results of response surface experiments showed that traditional bread improved with 25 percent of baked potato,0.60 percent of vital gluten and 0.90 percent of improver had hardness value of 181.110 g close to predicted value of 180.857 g.And the technology improved by response surface methodology is feasible.
To obtain optimal technology in making bread,baked potato,vital gluten and improver were optimized by single factor methodology and response surface methodology based on the basic ingredient of bread with 2000 g of strong flour,0.05 percent of egg,1.50 percent of salt,15 percent of white granulated sugar,1.50 percent of yeast,4.00 percent of butter,10 percent of milk powder. The results of response surface experiments showed that traditional bread improved with 25 percent of baked potato,0.60 percent of vital gluten and 0.90 percent of improver had hardness value of 181.110 g close to predicted value of 180.857 g.And the technology improved by response surface methodology is feasible.
引文
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[13]许长友.添加不同含量的谷朊粉对面粉品质的影响[J].现代面粉工业,2010,24(6):10-12.
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[15]张玉洁.番杏多酚的提取纯化及抗氧化活性研究[D].长春:吉林大学,2016.
[2]赵萍,李春雷,张轶,等.马铃薯生产加工现状及发展前景[J].甘肃工业大学学报,2003,29(7):76-80.
[3]Walker T S,Schmiediche P E,Hijmans R J.World trends and patterns in the potato crop:An economic and geographic survey[J].Potato Research,1999,42(2):241-264.
[4]冯华.为何要让马铃薯成第四大主粮[J].种子科技,2015,33(2):14.
[5]卢肖平.马铃薯主粮化战略的意义、瓶颈与政策建议[J].华中农业大学学报:社会科学版,2015,117(3):1-7.
[6]陈代园.马铃薯面包冷冻面团关键生产技术研究[D].福州:福建农林大学,2013.
[7]胡本琼.面包中比容的测定[J].计量与测试技术,2000,27(6):39.
[8]王明.面包品质与质构特性的研究[D].成都:西华大学,2013.
[9]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学,2014,35(23):33-38.
[10]张剑,赵景艳,高继伟,等.玉米粉配比对玉米-小麦混合粉及其馒头品质的影响[J].粮食与饲料工业,2012,12(1):6-8,12.
[11]张慧.黑麦的营养特性及黑麦面包的制作研究[D].郑州:河南工业大学,2014.
[12]齐琳娟,王步军.谷朊粉对不同筋力小麦粉及面包品质的改良效果[J].麦类作物学报,2012,32(1):48-53.
[13]许长友.添加不同含量的谷朊粉对面粉品质的影响[J].现代面粉工业,2010,24(6):10-12.
[14]丛广源.面制品中复合无铝膨松剂的研究[D].长春:吉林农业大学,2016.
[15]张玉洁.番杏多酚的提取纯化及抗氧化活性研究[D].长春:吉林大学,2016.