摘要
为研究不同处理汤种对馒头感官评定、硬度和比容等品质的影响,以汤种添加量、汤种制备温度、汤种面水比为影响因素,进行了单因素试验和响应面试验。结果显示,随着汤种添加量的升高,馒头比容先增大后减小,硬度先减小后增大;随着汤种制备温度和汤种面水比的升高,馒头比容先减小后增大;馒头硬度汤种制备温度升高而逐渐降低。响应面试验结果分析可知:汤种添加量显著影响馒头感官评定分数;汤种制备温度显著影响馒头比容,极显著影响馒头硬度;汤种面水比极显著影响馒头的比容和硬度。响应面优化得到制备汤种馒头的最优条件为汤种添加量30%、汤种制备温度100℃、汤种面水比1∶1,该条件下馒头比容为2.4mL/g,硬度为1614g,感官评定分数为86.5。
Three factors such as addition level of boiled sponge dough,preparation temperature and wheat flour/water ratio were selected to investigate the effect on the sensory evaluation,hardness and specific volume of the steamed bread.The single-factor experiment and response surface analysis were applied.The results showed that the specific volume of the steamed bread increased and then decreased with increasing addition level of boiled sponge dough,while the hardness exhibited the contrary trend.However,the specific volume decreased and then increased with increasing the preparation temperature or wheat flour/water ratio of boiled sponge dough.The hardness decreased with increasing the preparation temperature.The response surface analysis showed that the sensory evaluation of the steamed bread was affected significantly by the addition level of boiled sponge dough,while the specific volume and hardness were significantly affected by the preparation temperature.By the response surface methodology,the optimal preparation conditions of the steamed bread were as follows:the addition level of boiled sponge dough of 30%,preparation temperature of 100℃,wheat flour/water ratio of 1∶1.Under this conditions,the steamed bread was the best with specific volume of 2.4 mL/g,hardness of 1614g,and sensory evaluation of 86.5.
作者
王雨生
卢赛
陈海华
张嘉
WANG Yusheng;LU Sai;CHEN Haihua;ZHANG Jia(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)
出处
《青岛农业大学学报（自然科学版）》
2018年第1期49-56,共8页
Journal of Qingdao Agricultural University(Natural Science)
基金
山东省自然科学基金(ZR2016CM17)
山东省高等学校优秀中青年骨干教师国际合作培养项目(SD20130825)
关键词
汤种
馒头
感官评定
比容
硬度
响应面
boiled sponge dough
steamed bread
sensory evaluation
specific volume
hardness
response surface
