Optimization of process formula of wholemeal bread made of black-grained wheat by response surface analysis

The process formula of wholemeal bread by mixing black-grained whole-wheat flour with bread flour was studied. Using specific volume of bread, sensory quality scores as evaluation indexes, the effect of black-grained whole-wheat flour, water, yeast, sugar proportion on the quality of bread were investigated by single-factor experiments, and the process formula was optimized by response surface analysis(RSA). The optimum formula was as follows: 23% black-grained wholemeal flour, 52% water, 1.3% yeast and 21% sugar. The bread made at the optimum conditions exhibited the specific volume of 5.21 cm³/g and sensory quality score of 85.37. Compared with the ordinary bread, the wholemeal bread had good taste and soft texture with reduced staling rate and prolonged shelf life and its appearance properties and inherent quality improved greatly.