大豆营养面包工艺优化

Process Optimization of Soybean Nutritional Bread

面包作为即食方便主食越来越受到人们的关注,其营养价值也是人们关注的重点,普通面包由单一小麦粉制得,虽然现在市售也有一些全麦面包,但是从蛋白质摄入方面来说还是不太理想。为了研究出口感佳、品质好的面包,研究了大豆面包的最优配方。试验采用直接发酵法,在面包粉中添加不同比例大豆粉、干酵母、水、谷朊粉,研究制得的面包感官评分的变化,进行单因素试验。通过响应面的分析得出最优大豆面包比例配方为大豆粉添加量混合粉的5.7%,干酵母添加量1.6%,水添加量60.6%,谷朊粉添加量1.9%。

As a ready-to-eat staple food,bread is receiving more and more attention.Its nutritional value is also the focus of attention.Ordinary bread is made from a single wheat flour.Although there are some whole wheat breads now,it is still not very good in terms of protein intake-ideal.In order to study the bread with good export feeling and good quality,this paper studied the optimal formula of soybean bread.The test used a direct fermentation method,and changes in the sensory score of bread made by adding different proportions of soybean flour,dry yeast,water,and gluten flour to bread flour,and a single factor test was performed.Based on the response surface analysis,the optimal formula for the proportion of soybean bread was obtained:the amount of soybean flour added was 5.7%of the mixed flour,the amount of dry yeast added was 1.6%,the amount of water added was 60.6%,and the amount of gluten flour was 1.9%.