响应面法优化豆渣面包复合改良剂的研究

Optimization of Compound Improver for Okara Bread by Response Surface Methodology

以90%面包粉、10%豆腐渣粉、2%谷朊粉为基料制作豆渣面包。为改善其感官品质,在单因素实验基础上采用响应面优化实验,确定了复合改良剂的最佳添加量为魔芋胶0.5%,葡萄糖氧化酶0.0007%,硬脂酰乳酸钙0.41%,双乙酰酒石酸单甘油酯0.7%。在此条件下所制备的豆渣面包感官评分达88分,较未添加复合改良剂的豆渣面包感官品质有了很大改善。

The okara bread was made using 90% bread wheat flour,10% okara powder and 2% gluten as the basic materials.The compound improvers were added during the bread making to improve sensory quality of oakra bread and their adding contents were optimized by response surface methodology based on single factor experiment.The results showed the optimum adding contents for compound improvers were：0.5% konjac flour,0.0007% glucose oxidase,0.41% calcium stearoyl lactylate and 0.7% diacetyl tartaric acid ester of monoglycerides.The score of sensory evaluation was 88,which was significantly better than that without adding compound improvers.The study provides the useful basis for application of okara on bread.