基于模糊数学综合感官评价的甘薯淀粉面包的工艺优化

Optimization of the Production Process of Sweet Potato Starch Bread based on Fuzzy Synthetical Evaluation

为了提高面包营养价值,改善滋味,降低面包老化速度,延长保质期,将甘薯淀粉添加到面包当中,采用单因素和正交实验,考察配方(甘薯淀粉、黄油、干酵母的添加量)及加工工艺(一次醒发时间、醒发温度和烘焙时间)对面包感官性状和质构的影响。基于模糊数学的评价方法评价甘薯淀粉面包的品质,对甘薯淀粉面包的形状、色泽、松软度、香味、滋味进行感官性质的分析。结果表明:最佳配方为混合粉(小麦粉+甘薯淀粉)150 g,甘薯淀粉的含量为15 g、黄油15 g、干酵母5.5 g;最优加工工艺为一次醒发时间为60 min、醒发温度为25℃、烘焙时间为9 min;最优条件下其硬度为27.95 N,弹性为15.18 mm,咀嚼性为228.30 m J,胶粘性为15.05 N。按此条件制作的甘薯淀粉面包色泽金黄,外形饱满,柔软适口具有甘薯淀粉面包特有的风味,为甘薯淀粉面包工业化生产提供理论指导,同时丰富面包种类,拓宽甘薯淀粉用途。

In order to improve the nutritional value of bread, improve the taste, reduce the aging of bread, prolong the shelf life, the sweet potato starch was added to bread, using single factor and orthogonal experiments, to study effects of formula （ sweet potato starch ,add butter, dry weight ）and processing technology of yeast （a proofing time, proofing temperature and baking time） on the sensory properties of bread and texture.Based on the evaluation method of fuzzy mathematics ,the quality of sweet potato starch bread was evaluated, and the sensory properties of the shape, color, softness, aroma and taste of sweet potato bread were analyzed.The results showed that the optimum formula for the mixed flour（ wheat flour ＋ sweet potato starch）150 g, the content of sweet potato starch was 15 g, butter 15 g, dry yeast 5.5 g; optimal process as a fermentation time was 60 min, fermentation temperature was 25,the baking time was 9 min;The hardness was 27.95 N, elasticity was 15.18 mm, mastication was 228.30 mJ,adhesive viscosity was 15.05 N under optimal conditions.According to these conditions,the sweet potato starch bread wais golden yellow, full of shape, soft and palatable, and had the unique flavor of sweet potato starch bread. It provided theoretical guidance for the industrial production of sweet potato bread, enriched bread types and broadened the use of sweet potato starch.