利用响应面法研究改良剂对宁麦15面条品质的影响

Effects of Improvers on Noodle Quality of Ningmai 15 Using Response Surface Method

为了研究不同改良剂对宁麦15面条品质的影响,以宁麦15面粉为基础粉,采用响应面法中心组合试验设计,研究了谷朊粉、瓜尔豆胶和羟丙基淀粉含量对面条感官得分的影响,并建立了面条感官得分与因素变量的二次回归模型方程,该模型回归显著。响应面分析结果表明,最佳配粉工艺条件为:谷朊粉含量1.2%、瓜尔豆胶含量1.5%、羟丙基淀粉含量2.5%。在此工艺条件下面条感官得分预测值为80.9分,验证值为80.2分,与预测值的相对误差为0.87%。因素之间的交互作用显著影响面条感官得分,与不使用改良剂的感官评分70分相比提高了14.6%。

Ningmai 15 is a wheat cultivar registered in recent years,and meets the national standard of wheat varieties for specific end-use.However,it is difficult to be used to produce noodle of good quality.The flour with medium gluten strength could be modified and suitable for making good noodle by addition of adequate improvers.In this paper,wheat gluten,guar gum and modified starch were used as the improvers and blended with the flour from Ningmai 15 for noodle making.The effects of the improvers on the sensory quality of noodle were observed by response surface analysis,and a quadratic regression model was developed on the relationship between sensory score of noodle and contents of the improvers.The results showed that the optimum blending formula was 1.2% of wheat gluten,1.5% of guar gum,and 2.5% modified starch.Under the optimum condition,the predictive and real values for sensory score of noodle were 80.9 and 80.2,respectively,with the relative standard deviation of 0.87%.Compared with the value of 70 for the noodle without any improver,the sensory score was increased by 14.6%.The interaction effect of those factors on the sensory score was significant.