Optimization of Formulation of Bread with Natural Leaven of Raisins by Response Surface Analysis
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摘要: 目的：为了优化葡萄干天然酵母面包的配方。方法：在单因素实验的基础上，选择葡萄干天然酵母液添加量、白砂糖添加量、黄油添加量为影响因素，感官评分为响应值，采用Box-Behnken试验设计方法，对面包配方进行优化，并对其理化和微生物指标进行测定。结果：葡萄干天然酵母面包的最佳工艺配方为：葡萄干天然酵母液添加量12%、白砂糖添加量18%、黄油添加量9%，改良剂添加量0.3%，此条件下面包产品感官评分为86，与理论预测值相比，其相对误差约为2.38%。在此条件下制得的面包的理化和微生物指标如下：水分含量30%，酸度5.1 °T，比容5.8 mL/g，菌落总数201 CFU/g，大肠菌群0，霉菌计数2 CFU/g，致病菌未检出。结论：优化的面包配方条件合理，葡萄干天然酵母面包具有较好的品质。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.
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Keywords:
- response surface /
- raisins /
- natural leaven /
- bread /
- formulation
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