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

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.