摘要
将膨化的高粱粉替代一部分小麦粉,按照快速发酵法生产面包的流程制作有独特风味的高粱面包。采用单因素试验和响应面法进行配方优化,确定最佳配方:膨化高粱粉200.0g,面粉800.0g,谷朊粉26.0g,酵母9.9g,面包改良剂10.0g。用质构仪TPA(质构剖面分析法)进一步验证响应模型,测量优化后制成的高粱面包的质构,并与白面包比较,二者品质差异不大。
In this study,expanded brown rice flour was utilized instead of wheat flour in bread baking.The process was used straight fermentation.Response surface model（RSM）was used in data analyses and test design.The optimized results were： expanded sorghum flour 200.0 g,wheat flour 800.0 g,wheat gluten 26.0 g,dry yeast 9.9 g,breadimprover 10.0 g.Expanded sorghum flour bread with optimized ingredients and plat bread were compared using texture analyzer-Texture Profile Analysis（TPA）,which showed little difference.
出处
《食品与机械》
CSCD
北大核心
2011年第5期165-167,185,共4页
Food and Machinery
关键词
膨化高粱粉
面包
响应面
TPA
expanded sorghum flour
bread
response surface
TPA
