Optimization of Formulation of Bread with Natural Leaven of Raisins by Response Surface Analysis

WU Junyan; WU Cunbing; LI Hongtao

doi:10.13386/j.issn1002-0306.2020020309

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 179-185. > DOI: 10.13386/j.issn1002-0306.2020020309

WU Junyan, WU Cunbing, LI Hongtao. Optimization of Formulation of Bread with Natural Leaven of Raisins by Response Surface Analysis[J]. Science and Technology of Food Industry, 2021, 42(3): 179-185. DOI: 10.13386/j.issn1002-0306.2020020309

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Optimization of Formulation of Bread with Natural Leaven of Raisins by Response Surface Analysis

1. Jiangsu Food & Pharmaceutical Science College, huai'an 223001, China;
2. Jiangsu Vocational and Technical College of Finace & Economics, Huai'an 223003, China

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Received Date: March 01, 2020
Available Online: February 02, 2021

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Abstract

Abstract

Objective:To optimize the technology of bread with natural leaven of raisins.Methods:Effects of natural leaven of raisins,sugar and butter on the technology of bread were investigated in this study,and the optimum formulation of bread was obtained through response surface method. And the physicochemical and microbial indexes were determined.Results:The optimum formulation was as follows:natural leaven of raisins 12%,sugar 18%,butter 9% and amendment 0.3%. Under this condition,the practical bread sensory score was 86,compared with the predictive value,the relative error was about 2.38%. Under these conditions,the physicochemical and microbial indexes of the bread were as follows:moisture content 30%,acidity value 5.1 °T,specific volume 5.8 mL/g,bacterial colony total 201 CFU/g,coliform group 0,mold count 2 CFU/g,pathogenic bacteria not detected.Conclusion:Therefore,the optimization of formulation is reasonable and feasible,and the bread with natural leaven of raisins has excellent quality properties.
- response surface,
- raisins,
- natural leaven,
- bread,
- formulation

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References

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