摘要
本研究使用响应面法建立不同酶制剂添加量与面包品质之间的数学模型,并通过模型预测和试验验证,确定最佳的复配酶制剂添加量。结果表明,复配添加α-淀粉酶16 mg·kg^(-1),葡萄糖氧化酶16 mg·kg^(-1),木聚糖酶30 mg·kg^(-1),面包的感官评分为92.1分,对面包品质有较好的改良效果。
In this study,a mathematical model between different enzyme additives and bread quality was established using response surface methodology,and the optimal amount of compound enzyme additives was determined by model prediction and experimental validation.The results showed that addingα-amylase 16 mg·kg^(-1),glucose oxidase 16 mg·kg^(-1),xylanase 30 mg·kg^(-1),the sensory score of bread was 92.1,and the bread quality was improved.
作者
崔建涛
朱玲
CUI Jiantao;ZHU Ling(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)
出处
《食品安全导刊》
2024年第17期112-116,共5页
China Food Safety Magazine
关键词
响应面法
复配酶制剂
品质
面包
response surface method
compound enzyme preparation
quality
bread
