摘要
为了确定酵母冷冻面团馒头的最佳生产工艺,选取酵母添加量、加水量、发酵温度、发酵时间进行试验。在单因素的基础上,进行Box-Behnken中心组合研究,建立了对酵母冷冻面团馒头感官总分影响的数学模型,确定了酵母冷冻面团馒头的最佳生产工艺。结果表明,各因素对酵母冷冻面团馒头感官总分的影响顺序为:发酵温度>酵母添加量>发酵时间>加水量。最佳工艺条件为:酵母添加量1.2 g、加水量51.2 m L、发酵温度35.7℃、发酵时间43.7 min,在此条件下预期的酵母冷冻面团馒头感官总分是76.8分,实际感官评价得分为76分。
In order to establish the best producing process of frozen dough for steamed bread,four factors including the amount of yeast,the amount of water,the fermentation temperature,the fermentation time were tested.The Box -Behnken central composite experiment was done on the basis of single factor ex-periment.The mathematical model and the optimum producing process of frozen steamed bread dough were established.The results indicated that the inference degree of the four factors on the sensory proper-ties of the steamed bread were as follows：the fermentation temperature ＆gt;the amount of yeast ＆gt;the fer-mentation time ＆gt;the amount of water.The optimum parameters were：the amount of yeast was 1.2 g,the amount of water 51.2 mL,the fermentation temperature 35.7 ℃,the fermentation time 43.7 min.The sensory score of frozen steamed bread dough was expected to 76.8,the actual score was 76.
出处
《粮油食品科技》
北大核心
2014年第6期11-16,共6页
Science and Technology of Cereals,Oils and Foods
基金
公益性行业(农业)科研专项经费资助(201303070)
关键词
酵母
冷冻面团
馒头
发酵
响应面法
yeast
frozen dough
steamed bread
fermentation
response surface method
