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投稿时间：2020-09-23
投稿时间：2020-09-23
中文摘要: 为改善青麦仁冷冻面团面包品质，在单因素试验基础上，以面包的比容、质构、感官评分为考察指标，并应用响应面分析法对复配改良剂配方进行优化，得到复配改良剂的最佳配方为：硬脂酰乳酸钠添加量0.3%、海藻糖添加量4.14%、抗坏血酸添加量0.005%、葡萄糖氧化酶添加量0.003%，此条件下制作的面包，实测比容为4.2 mL/g、硬度为14.5 N、弹性为4.35 mm，感官评分为94分，与预测值（94.6分）基本一致。
Abstract:In order to improve the quality of frozen dough bread with green wheat kernel，the specific volume，texture and sensory score of bread were used as the investigation factors by the single-factor experiment.The formula of compound improver was optimized by response surface methodology.The optimum formula of compound modifier was that sodium stearyl lactate 0.3%，trehalose 4.14%，ascorbic acid 0.005%，glucose oxidase 0.003%.Experiments conducted under these conditions，the specific volume of bread was 4.2 mL/g，the hardness was 14.5 N，the elasticity was 4.35 mm，and the sensory score was 94 points，which was basically consistent with the predicted value（94.6 points）.
文章编号：202108012 中图分类号： 文献标志码：
基金项目:河南省重大科技专项（151100111300）
| Author Name | Affiliation |
| ZHANG Kang-yi，GUO Dong-xu，HE Meng-ying，WEN Qing-yu，KANG Zhi-min | Center of Agricultural Products Processing，Henan Academy of Agricultural Sciences，Zhengzhou 450002，Henan，China |
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