摘要
为给改进实验室馒头制作和评价方法提供参考依据,以3种弱筋面粉(市售美玫牌面粉;磨自弱筋小麦品种宁麦9号和生选6号的面粉)为基础粉,采用响应面法中心组合试验设计,研究了酵母、糖、起酥油和泡打粉含量对南方馒头加工品质的影响,并建立了南方馒头感官得分与因素变量的二次回归模型方程,该模型回归显著.响应面分析结果表明,南方馒头加工中的最佳辅料配比条件为:酵母含量1.0％、糖含量15.0％、起酥油含量1.8％、泡打粉含量1.0％.在此配比条件下,3种弱筋粉制作南方馒头的感官得分预测值分别为86.5、88.3和84.5分,验证值分别为86.1、87.8和83.7分,与预测值的相对误差分别只有0.46％、0.57％和0.95％.
Abstract
Chinese steamed breads,including northern and southern styles,are traditional main foods in China.In comparison with northern style,southern style Chinese steamed bread needs sugar,shortening,baking powder etc,as its recipes except for wheat flour,water and yeast.The steamed bread processing quality is largely affected by its recipes.A response surface methodology design was used to study the effect of components of sugar,shortening,baking powder and yeast on the processing quality of southern style Chinese steamed bread.The sensory scores and quadratic regression model equation of Variable factors were established for processing southern style Chinese steamed bread.The results showed that the optimum blending formula was 1.0％ of yeast,15％ of sugar,1.8％ shortening and 1.0％ of baking powder.Under the optimum condition,the predicted and real sensory score values of Ningmai 9,Meimei powder,Shengxuan 6 were 86.5,88.3,84.5 and 86.1,87.8,83.7,respectively,with the relative standard deviation of 0.46％,0.57％ and 0.95％.
基金项目
江苏省农业科技自主创新资金项目(CX111025)
国家小麦产业技术体系项目(CARS-03)
江苏省自然科学基金(BK2011670)
产学研联合创新资金项目(BY2012208)
国家科技期刊平台
NSTL
维普
万方数据