银条面包的研制及工艺优化

Development and process optimization of Stachys floridana Schuttl.ex Benth bread

分别以感官评价和比容值为评定指标,利用单因素和响应面试验确定银条面包的最佳工艺参数,并且对产品的质构特性和色差值进行分析。结果表明:以感官评分为响应值,影响产品感官品质的主次因子为面包改良剂>银条>酵母>糖;以比容值为响应值,影响产品比容值的主次因子为酵母>银条>面包改良剂>糖;银条面包的最佳工艺参数为银条17%、糖15%、酵母1%、改良剂添加量0.5%。

Taking sensory evaluation and specific volume as evaluation indexes,the optimum technological parameters of Stachys floridana Schuttl.ex Benth bread were determined by single factor test and response surface test,and also analyzed the texture characteristics and color difference of the product.The result showed that using sensory evaluation as evaluation index,the primary and secondary factors affecting the sensory quality of products were:bread improver>Stachys floridana Schuttl.ex Benth>yeast>sugar;Using specific volume as evaluation index,the primary and secondary factors affecting the sensory quality of products were:yeast>Stachys floridana Schuttl.ex Benth>bread improver>sugar;The optimum technological parameters of Stachys floridana Schuttl.ex Benth bread were as follows:17%Stachys floridana Schuttl.ex Benth,15%sugar,1%yeast,0.5%bread improver.