摘要
将酸奶添加到小麦粉中,以馕的感官评分、硬度为指标,通过单因素试验以及响应面试验设计,对馕制作过程中的酸奶、酵母添加量、发酵温度、发酵时间四个因素进行响应面设计分析,以此确定添加酸奶后馕的最佳发酵工艺条件,并对其抗氧化活性及流变特性进行分析。结果表明:酸奶添加量为14.5%、酵母的添加量为0.9%、发酵温度35℃、发酵时间92 min。在此条件下制作的馕,其感官评分为84.5,硬度为3943.38,总酚含量0.62 mg/g、黄酮含量0.26 mg/g,DPPH·和ABTS+·的清除率分别是30.16%、45.96%,均高于空白纯小麦样品。流变数据表明最优配方制作的面团比纯小麦面团表现出更柔软的性质。另外,通过相关性分析,馕的硬度与感官评分呈显著负相关。通过响应面优化出来的发酵工艺具有一定的实践意义,此研究为馕的生产提供理论依据。
Yogurt was added to wheat flour during naan fermentation.The sensory score and hardness of naan were used as indexes.Single factor experiment was used to test four factors including yeast amount,fermentation temperature and fermentation time on the fermentation process of naan.The response surface design was used to determine the optimal fermentation process conditions of naan after adding yogurt and analyze its antioxidant activity and rheological properties.The results showed that the optimal fermentation conditions were:yogurt 14.5%,yeast 0.9%,fermentation temperature 35℃,and fermentation time 92 minutes.The naan produced under these conditions had a sensory score of 84.5,a hardness of 3943.38,a total phenol content of 0.62 mg/g,and a flavonoid content of 0.26 mg/g.The scavenge rates of DPPH·and ABTS+·were 30.16%and 45.96%,respectively,which were higher than pure wheat naan sample.Rheological data indicated that the dough made by the optimal formula exhibited softer properties than pure wheat dough.The correlation analysis showed that the hardness of the naan with yogurt was significant negatively correlated with the sensory score.The fermentation process optimized by response surface had certain practical significance.This study provides a theoretical basis for the production of naan.
作者
王岸娜
罗梦雨
吴立根
WANG Anna;LUO Mengyu;WU Ligen(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001)
出处
《中国食品添加剂》
CAS
北大核心
2023年第7期1-12,共12页
China Food Additives
基金
国家自然科学基金(31201294)
粮食公益性行业科研专项(201313011)
河南省基础与前沿技术研究计划(152300410077)
河南工业大学省属高校基本科研业务费专项资金(2014YWJC05)。
关键词
酸奶
馕
发酵
响应面
抗氧化
yogurt
naan
fermentation
response surface
antioxidant
