响应面法优化黑麦酥性饼干配方研究

Response Surface Optimization of Crispy Rye Biscuit Formula

本研究以黑麦为原料,以感官评分和硬度为评价指标,采用单因素及响应面方法优化黑麦酥性饼干配方工艺,考察黑麦粉、低筋粉、白砂糖、黄油、小苏打的添加量对饼干品质的影响。经研究得黑麦粉与低筋粉比例1∶2,添加黄油35%、白砂糖20%、奶粉14%、小苏打0.7%,烤箱顶温200℃、底温180℃、烘烤时间12min为最佳工艺配方。制得的黑麦酥性饼干色泽金黄、口感酥脆、甜度适中,具有独特的麦香风味。黑麦酥性饼干食用方便、美味营养,为酥性饼干增加了新的品种,也为黑麦产品开发及深加工提供新思路和方法。

In this study,rye was used as raw material,sensory score and hardness were used as evaluation indexes,and single-factor and response surface methods were used to optimize the formula of crispy rye biscuit.The effects on biscuit quality of the ratios of rye flour,low-gluten flour,white sugar,butter and baking soda were investigated.The findings suggest the following recipe:The ratio of rye flour to low-gluten flour was 1∶2;The additions of butter,white sugar,milk powder and baking soda were respectively 35%,20%,14%,and 0.7%;The optimal baking duration was 12 minutes with the top temperature at 200℃and the bottom temperature at 180℃.The rye biscuits based on this recipe are golden in color,crispy in taste,moderate in sweetness,and have a unique flavor of wheat.They are convenient,delicious and nutritious,adding new varieties to crispy biscuits,and providing new ideas and methods for rye product development and deep processing.