响应面法优化大麦苗面包的加工工艺

Optimization of Processing Technology of Barley Seedling Bread by Response Surface Method

为了提高面包的营养价值和应用价值,本试验以大麦苗为主要原料,结合高筋粉制作混合粉,以感官、比容、膳食纤维和蛋白质含量为主要评价指标,以大麦苗粉、酵母、发酵时间、烘烤温度和烘烤时间为单因素变量,综合选取最佳单因素添加量。进而采用响应面法分析大麦苗粉对面包品质的影响,最终得到大麦面面包的最佳工艺配方。试验结果表明:以高筋面粉100g为基准,大麦苗粉添加量3.00g,酵母的添加量1.50g,发酵时间95min,烘烤温度180℃,烘烤时间23min,面包比容为4.37mL/g,蛋白质含量和膳食纤维含量分别为12.29g/100g和3.33g/100g,比普通对照面包分别高出9.91%和22.4%,面包口感松软,内部组织细腻有弹性,具有大麦苗的清香,符合当代人的健康需求。

To increase the nutrition of common bread,improve taste and color,in this paper,high gluten flour and barley seedling powder used as the main raw materials,a new type bread of barley seedling powder was prepared by fermentation and baking.According to the sensory score and physical and chemical indexes of bread,the test effect of single factors including barley seedling powder,yeast,fermentation time,baking temperature and baking time.on the quality of wheat seedling bread was studied,on this basis,the response surface analysis method was used to optimize the processing technology of wheat seedling bread.Based on 100g of high gluten flour,the optimum processing technology of barley seedling bread was as followed:barley seeding powder 3.00g,yeast 1.50g,fermentation time 95min,baking degree 180℃,baking time 23min.Under this condition,the sensory score of wheat seedling bread was best,its taste was soft,its internal tissue was delicate and elastic,and it has the fragrance of wheat seedling.The specific volume of bread was 4.37mL/g,the contents of protein and dietary fiber were 12.29g/100g and 3.33g/100g,which were 9.91% and 22.4% higher than that of common bread,respectively.The wheat seedling bread made with this formula could meet the health demand of people.