摘要
以水东芥菜和魔芋粉为主要原料,研制了一款含有水东芥菜和魔芋粉营养的新型面包。以感官评分作为主要的评价指标,综合选取最佳单因素添加量,进而采取Box-Behnken响应面设计优化配方。结果表明,水东芥菜魔芋粉面包的最佳配方为高筋面粉100 g、魔芋粉5.3 g、芥菜浆51.1 g、酵母1.4 g、黄油10 g、白砂糖15 g、食盐2 g、水50 g、鸡蛋液20 g。用此配方制作的面包形态完整,呈现绿色且颜色和芥菜纤维分布均匀,色香味俱全。
A new type of bread with the nutrition of Shuidong mustard and konjac flour was developed using the unique Shuidong mustard and konjac flour as the main raw materials.Sensory evaluation was used as the main evaluation index,and the optimal single-factor addition amount was selected comprehensively,and then the Box-Behnken response surface design was used to optimize the formula.The results showed that the best formula for Shuidong mustard and konjac flour bread was 100 g of high-gluten flour,5.3 g of konjac flour,51.1 g of mustard pulp,1.4 g of yeast,10 g of butter,15 g of white sugar,2 g of salt,50 g of water,and 20 g of egg liquid.The bread made with this formula had a complete shape,was green in color,and had a uniform distribution of color and mustard fibers,with a perfect combination of color,aroma,and taste.
作者
梅秀芹
杨锦菁
MEI Xiuqin;YANG Jinqing(Guangzhou College of Technology and Business,Foshan 528137,China)
出处
《食品安全导刊》
2024年第34期108-111,共4页
China Food Safety Magazine
基金
2021年广东省自然科学基金培育项目(KABS202107)。
关键词
水东芥菜
魔芋粉
面包
响应面优化
Shuidong mustard
konjac flour
bread
response surface optimization