模糊数学法优化酸面团面包工艺研究

Study on Optimization of sour dough bread processing by fuzzy mathematics

通过植物乳杆菌(Latobacillusplantarumstrain)15891发酵制作乳酸菌酸面团,以色泽、形态、口感、香味、触感为评价指标,应用模糊数学评价结合正交试验来确定酸面团面包制作的最佳工艺条件。结果表明,酸面团面包最佳制作工艺参数为:酸面团添加量20%、水分添加量为55%,酵母添加量为1.5%,鸡蛋添加量为6%,醒发时间为80 min,按此条件制作的面包与空白面包相比其感官品质得到明显改善,可为酸面团面包的工业生产提供参考依据。

The application of lactic acid bacteria in bread production can improve the flavor and nutritional value of bread.In this study,Lactobacillus plantarum strain 15891 was used to ferment Lactobacillussourdough.The color,shape,taste,fragrance and tactility were taken asevaluation indexes,and the optimum technological conditions for making sourdough breadwere determined by fuzzy mathematics evaluation combined with orthogonal test.The results showed that the optimum processing parametersof sourdough bread was as follows: the addition amount ofsourdough20%,the addition amount ofwater55%,the addition amount of yeast1.5%,the addition amount ofeggs 6% and waking time 80 min.Compared with the blank group,the sensory quality of sourdough bread prepared under these conditions was obviously improved,which could provide a reference for the industrial production of sourdough bread.