响应面法优化低聚合度菊糖面包加工工艺

Optimization of low degree polymerized inulin bread quality by response surface methodology

利用响应面分析法研究低聚合度菊糖、大豆卵磷脂、乳化剂和α-淀粉酶对面包老化和面包品质的影响。结果表明,在单因素试验中4种添加剂对面包的比容及硬度均有一定的改善作用,利用响应曲面法对面包的加工工艺参数进行优化,以面包硬度评分、比容以及感官评价作为检测指标,以综合评分为最终指标和响应值,通过响应面分析得到最佳参数以及各参数之间的相互作用,得到的最佳工艺配方为,低聚合度菊糖添加量2.78%,硬脂酰乳酸钠(sodium stearoyl lactylate,SSL)添加量为0.64%,α-淀粉酶0.005 1%,大豆卵磷脂添加量0.87%,此时面包的综合评分为9.77,有效延缓了面包老化,改善了面包品质。

The effects of low polymerized degree inulin,soy lecithin,SSL and alpha amylase on the aging of bread and bread quality were studied. Single factor experiment showed that four additives all had certain effect on improving bread specific volume and hardness. The response surface method was used to optimize the processing parameters of bread, bread hardness, specific volume and sensory evaluation. And the comprehensive score was set as the final score and response value. Through the response surface analysis, the interaction between different parameters and the best parameters were obtained. The optimum formula of bread was： 2.78% low polymerized inulin, 0.64% sodium stearoyl lactylate （SSL） , 0. 005 1% alpha amylase and 0.87% soybean lecithin. Using the above formula, the com- prehensive score of bread was 9.77, the aging speed of bread was delayed and the quality of bread was improved.