摘要
采用单因素试验研究了添加成分对玉米面团感官品质的影响,筛选出増筋效果较好的添加成分作为增筋剂;运用SAS软件和响应面法研究了复合增筋剂对玉米面团质构特性的影响,优化了复合增筋剂配方,建立了相应的数学模型。得到的优化复合添加成分的配方为预糊化玉米粉3.41%、谷朊粉4.22%、阿拉伯胶1.25%、海藻酸钠0.08%。
The effects of additives on texture of corn dough were investigated with single-factor test. Addictives with higher gluten enhancing effects were screened out as gluten enhancer by using SAS software and response surface method. The formulas of composite gluten enhancers were optimized and the correlative statistical mechanical models were also established. The optimum formula of composite gluten fortifier was as follows：3.41% of precooked corn flour content, 4.22% of wheat gluten content, 1.25% of gum arabic content and 0.08% of sodium alginate content.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期232-237,共6页
Food Science
关键词
增筋剂
玉米面团
质构特性
参数优化
gluten enhancer
corn dough
texture characteristics
parameter optimization
