微波芋泥面包的配方优化研究

Study on the Formula Optimization of Taro Mud Bread by Microwave

为提高芋头的综合利用价值,研究以芋泥为辅料,通过微波焙烤方式,研发一种微波芋泥面包。以模糊数学感官综合评价、质构(硬度、弹性、咀嚼性和粘附性)为指标,通过单因素试验、层次分析法,探讨芋泥、黄油、活性酵母、盐以及白砂糖添加量对芋泥面包的品质影响,并利用正交试验确定最佳配方。结果表明,微波芋泥面包的最优配方为高筋面粉100%,芋泥添加量50%,黄油添加量10%,酵母添加量2%,白砂糖添加量20%,盐添加量1.5%,所得微波芋泥面包感官得分为93.75,面包的质构指标硬度、弹性、咀嚼性和粘附性的值分别为6.12 N、42.35 mJ、12.27 mm、0.1522 mJ,得到的面包组织结构蓬松有弹性,口感香甜柔软,色泽呈淡黄色。

In order to improve the comprehensive utilization value of taro,this paper aims at developing a kind of microwave taro mud bread.With fuzzy mathematics sensory comprehensive evaluation,texture(hardness,elasticity,chewing and adhesion)as an index,through single factor test,hierarchical analysis,discusses the taro,butter,active yeast,salt,sugar added on the quality of the bread,and use the orthogonal test to determine the best formula.The results show that the optimal formula of microwave taro bread is 100%high gluten flour,50%taro,10%butter,2%yeast,sugar,20%salt salt,microwave taro bread sensory score of 93.75,the quality of bread hardness,elasticity,chewing and adhesive value respectively 6.12 N,42.35 mJ,12.27 mm,0.1522 mJ,the bread structure fluffy and elastic,sweet and soft,color and pale yellow.