正交试验优化南瓜甘薯面包的制作工艺

Optimization of Processing Technology of Pumpkin and Sweet Potato Bread by Orthogonal Test

以南瓜、甘薯和高筋面粉为原料,采用正交试验优化南瓜甘薯面包制作工艺。在单因素试验的基础上,以感官评分为考察指标,选取南瓜泥添加量、甘薯泥添加量、加糖量、酵母添加量等因素进行正交试验,确定南瓜甘薯面包的最佳工艺参数。结果表明,各因素对制得南瓜甘薯面包感官品质的影响从大到小排序为:南瓜泥添加量>酵母添加量>甘薯泥添加量>糖添加量;最佳制作工艺参数为:南瓜泥20%,甘薯泥8%,糖12%,酵母添加量1.4%,面包改良剂0.4%,在此条件下制得的南瓜甘薯面包呈金黄色,内部组织蓬松多孔,口感柔软香甜,具有南瓜和甘薯特殊的香气。

The processing technology of the bread made by pumpkin,sweet potato and strong flour was optimized by orthogonal tests.Based on the single factor experiments,the effects of the amount of mashed pumpkin,the sweet potato mud,sugar and the yeast added on the sensory quality were studied by orthogonal tests to determine the optimum parameters.The results indicated that influencing order of these factors on the bread sensory quality was the amount of mashed pumpkin the yeast added the mount of sweet potato mudthe sugar added.The optimum processing conditions were the amount of mashed pumpkin 20%,sweet potato mud 8%,sugar 12%,the yeast added 1.4% and the bread improver 0.4%.Under these conditions,the pumpkin and sweet potato bread had golden color,porous inner structure,soft and luscious tasty,the special aroma of pumpkin and sweet potato.