芋头粉面包配方优化的研究

Optimization of Taro Flour Bread Formulation

选取芋头粉和小麦面粉为主要原料,并添加大豆分离蛋白作为改良剂制作芋头粉面包。由单因素和响应面的优化试验结果可知,对芋头粉面包的感官评价的影响因素显著性大小顺序为:大豆分离蛋白添加量>黄油添加量>芋头粉添加量。通过响应面优化试验可知芋头粉面包最佳配方为:大豆分离蛋白添加量2.2%,黄油添加量11.7%,芋头粉添加量11.7%。在此条件下制得的芋头粉面包感官评分最高,其外表呈金黄色,组织结构蓬松有弹性,口感柔软香甜,具有芋头粉特有的风味。

With taro and wheat flours as the main raw materials,soybean protein isolate was added to improve the prepared taro flour bread. Single factor and response surface optimization analyses revealed that the order of significant factors for sensory evaluation of taro flour bread was as follows:soybean protein isolate > butter > taro flour. Response surface optimization analysis revealed that the best formulation for preparing taro flour bread was soybean protein isolate 2.2%,butter 11.7%,and taro flour 11.7%. Under these conditions,the sensory score of taro flour bread was the highest. The bread had a golden appearance,was fluffy and elastic in texture,tasted soft and sweet,and possessed the unique flavor of taro flour.