葵花粕分离蛋白黑米面包的研制

Development of Sunflower Meal Protein Isolate Black Rice Bread

探究葵花粕分离蛋白黑米面包的制作工艺,以面包的体积、比容、高径比及感官评价为评价标准,首先通过单因素试验初步确定工艺优化范围,然后采用Design-Expert响应面优化法,得到葵花粕分离蛋白黑米面包工艺的最佳配方为:黑米粉30%,葵花粕分离蛋白2%,谷朊粉3%,按最佳配方生产的面包比容为6.36。

To investigate the production process of sunflower meal protein isolate black rice bread,the breadvolume,specific volume,ratio of height to diameter,and sensory evaluation were used as the evaluationcriteria. The process optimization range was first determined through single factor experiments,and then theDesign-Expert response surface optimization method was used. The best formula for the technology of black ricebread of sunflower meal protein isolate was：30 % black rice flour,2 % sunflower meal protein isolate,3%wheat bran powder. Under the best formula the specific volume of the bread was 6.36.