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
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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.
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