响应面优化无麸质大米面包复合改良剂配方的研究

Optimization of Gluten Free Rice Bread Composite Additives by Response Surface Methodology

针对无麸质大米面包制作时存在的成型难,品质差等问题,研究了沙蒿胶、单甘酯、羟丙基淀粉、乳清蛋白等改良剂对无麸质大米面包品质的影响,并在单因素实验的基础上,以面包的比容为响应值,选用响应面分析法优化其复合改良剂的配方。结果显示,沙蒿胶、单甘脂、羟丙基淀粉、乳清蛋白对无麸质大米面包的质构、比容及感官均有改善作用。最终确定无麸质大米面包复合改良剂的最佳配方为:沙蒿胶0.4%、单甘酯1.5%、羟丙基淀粉3.2%、乳清蛋白8.7%。在此配方下,无麸质大米面包的感官评分为88,比容为3.54,硬度为4.675 N,弹性为86.710 mm。

In this paper,the effects of Artemisia annua gum,monoglycerides,hydroxypropyl starch,whey protein and other modifiers on the quality of gluten free rice bread were studied.Based on the single factor tests,the specific volume of bread was used as the response value,and response surface analysis was used to optimize the formula of the composite additives.The results showed that Artemisia annua gum,monoglycerides,hydroxypropyl starch and whey protein could improve the texture,specific volume and sensory quality of gluten free rice bread.Finally,the optimum formula of gluten free rice bread composite additive was determined as follows:Artemisia annua gum 0.4%,GMS 1.5%,HPS 3.2%,whey protein 8.7%.In this formula,the sensory scores of gluten free rice bread was 88,specific volume was 3.54,hardness was 4.675 N,elasticity was 86.710 mm.