响应面法优化小麦发面饼的制作工艺研究
Study on processing technology of wheat leavened pancake by response surface method
-
摘要: 选用中筋小麦粉为主要原料制作小麦发面饼，以感官评分、比容、质构特性和色度为指标，采用单因素试验研究水添加量、高活性干酵母添加量、发酵时间、烤制温度和烤制时间对小麦发面饼品质的影响，并以感官评分为响应值设计响应面试验，优化小麦发面饼的制作工艺。结果表明：小麦发面饼的最佳制作工艺条件为水添加量52%、高活性干酵母添加量1.4%、发酵时间85 min、烤制温度210℃和烤制时间14 min。在此工艺条件下，小麦发面饼色泽金黄、香味浓郁、松软可口，综合感官评分为91.50分。该制作工艺易于调控，可应用于实际生产中。Abstract: Medium gluten wheat flour was used as the main raw material to make wheat fermented pancakes.The effects of water addition, highly active dry yeast addition, fermentation time, baking temperature and baking time on the quality of wheat leavened pancakes were investigated by single-factor test with sensory score, specific volume, texture properties, and chroma as indexes.The response surface test was designed with sensory score as the response value to optimize the production process of wheat leavened pancakes.The results showed that under the conditions of water addition of 52%, yeast addition of 1.4%, fermentation time of 85 min, baking temperature of 210℃ and baking time of 14 min, the wheat leavened pancakes was golden yellow in colour, rich in flavor, soft and delicious, and the comprehensive sensory score was 91.50. This processing technology was easy to control and could be applied in practical production.
-
-
[1]
BIRCH A N, PETERSEN M A, HANSEN A S.The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature[J].LWT-Food Science and Technology, 2013, 50(2):480-488.
-
[2]
STRUYF N, VAN DER MAELEN E, HEMDANE S, et al.Bread dough and baker's yeast:An uplifting synergy[J].Comprehensive Reviews in Food Science and Food Safety, 2017, 16(5):850-867.
-
[3]
ROSELL C M, SANTOS E.Impact of fibers on physical characteristics of fresh and staled bake off bread[J].Journal of Food Engineering, 2010, 98(2):273-281.
-
[4]
彭晓茹, 李雪琴, 潘丽.基于不同熟制方式的发面饼冻藏品质变化机制[J].食品科学, 2022, 43(5):39-45.
-
[5]
冯利萍, 王凤成.荞麦粉添加量对混合粉面团流变特性及发面饼品质的影响[J].食品与机械, 2023, 39(5):16-20
, 76. -
[6]
付玉虎, 辛世华, 吴庆, 等.马铃薯全粉烤饼制作配方的优化及其质构特性研究[J].食品工业科技, 2023, 44(22):176-181.
-
[7]
-
[8]
American Association of Cereal Chemists(AACC).Approved method of 10-14.01:Determination of bread volume by laser topography/BVM method[S].St.Paul, MN:The Association, 2014.
-
[9]
彭晓茹.基于不同熟制方式的发面饼冻藏品质变化机制研究[D].郑州:河南工业大学, 2021.
-
[10]
中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.粮油检验小麦粉面包烘焙品质评价快速烘焙法:GB/T 35869-2018[S].北京:中国标准出版社, 2018.
-
[11]
WANG J, ROSELL C M, DE BARBER C B.Effect of the addition of different fibers on wheat dough performance and bread quality[J].Food Chemistry, 2002, 79(2):221-226.
-
[12]
张巧仙.响应面法优化红枣沙棘馒头的加工工艺[J].中国粮油学报, 2022, 37(8):237-244.
-
[13]
刘晓芳, 王岸娜, 吴立根.响应面法优化粗杂粮馒头的最优配比研究[J].河南工业大学学报(自然科学版), 2021, 42(1):42-48.
-
[14]
张书静.改性麦麸对含麸馒头的影响及其机理探究[D].武汉:武汉轻工大学, 2022.
-
[15]
张二芳, 邢君尧.响应面法优化燕麦黄豆粉杂粮面包工艺配方[J].食品研究与开发, 2020, 41(20):168-173
, 192. -
[16]
韩红超, 李文钊, 周航, 等.发酵时间对馒头品质及面筋蛋白结构的影响[J].食品科学, 2018, 39(12):15-19.
-
[17]
XU Y S, XIA W S, YANG F, et al.Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus[J].Food Chemistry, 2010, 120(3):717-723.
-
[18]
廖珺, 王烨军, 苏有健, 等.绿茶面包加工工艺优化及贮藏稳定性评价[J].食品与发酵工业, 2019, 45(7):180-187.
-
[19]
李敏, 张国治, 贺国亚, 等.青麦仁面包加工工艺优化方法探讨[J].粮食加工, 2018, 43(5):27-31.
-
[20]
DHEN N, REJEB I B, BOUKHRIS H, et al.Physicochemical and sensory properties of wheat-Apricot kernels composite bread[J].LWT-Food Science and Technology, 2018, 95:262-267.
-
[21]
KRAUSE S, KELLER S, HASHEMI A, et al.From flours to cakes:Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods[J].Food Chemistry, 2022, 371:131379.
-
[22]
OCKULY R A, WEESE M L, SMUCKER B J, et al.Response surface experiments:A meta-analysis[J].Chemometrics and Intelligent Laboratory Systems, 2017, 164:64-75.
-
[1]
-
点击查看大图
计量
- PDF下载量: 29
- 文章访问数: 307
- 引证文献数: 0
下载:
