| 高青阳,展小彬,温纪平.麦胚面包品质改良剂配方的优化研究[J].保鲜与加工,2025,25(10):57~66 |
| 麦胚面包品质改良剂配方的优化研究 |
| Optimization of the Formula for Quality Improvers of Wheat Germ Bread |
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| DOI： |
| 中文关键词: 麦胚 面包 品质改良剂 营养品质 配方优化 |
| 英文关键词:wheat germ bread quality improver nutritional quality formula optimization |
| 基金项目:国家“十四五”重点研发计划项目（2021YFD2100901） |
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| 摘要点击次数: 149 |
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| 中文摘要: |
| 为了提高麦胚面包的品质，以复配的麦胚小麦粉为原料，选取谷朊粉、木聚糖酶、半纤维素酶、瓜尔 豆胶、魔芋胶和硬脂酰乳酸钠进行面包改良的研究。通过单因素试验考察6种改良剂对麦胚面包比容、硬 度、老化率及感官评分的影响，筛选出谷朊粉、木聚糖酶、半纤维素酶和硬脂酰乳酸钠进行响应面优化试验。 结果表明，以面包感官评分为响应值，经响应面优化获得最佳配方为：谷朊粉添加量1.6%，木聚糖酶添加量 68 mg/kg，半纤维素酶添加量60 mg/kg，硬脂酰乳酸钠添加量0.03 g/100 g。验证试验结果显示，采用最佳 配方制得的麦胚面包体积为579.17 mL，比容为3.84 mL/g，硬度为39.40 g/cm2 ，老化率为11.84 g（/ cm2 ·d），感 官评分为63.14分，与预测值63.02分接近，表明模型预测准确。经配方改良后，麦胚面包硬度显著降低，比 容和感官评分均有所提升。研究为麦胚面包的品质改良提供了理论依据和技术支持。 |
| 英文摘要: |
| To improve the quality of wheat germ bread, compound wheat germ flour was used as the raw material, and gluten, xylanase, hemicellulase, guar gum, konjac gum, and sodium stearoyl lactylate were selected for bread quality improvement. Through single-factor experiments, the effects of six modifiers on specific volume, hardness, aging rate, and sensory score of wheat germ bread were investigated, and gluten, xylanase, hemicellulase, and sodium stearoyl lac? tylate were selected for response surface optimization experiments. With the sensory score of the bread as the response value, the optimal conditions obtained through response surface optimization were: 1.6% gluten addition, 68 mg/kg xylanase addition, 60 mg/kg hemicellulase addition, and 0.03 g/100 g sodium stearoyl lactylate addition. Verification test results showed that the volume of the wheat germ bread produced under the optimized conditions was 579.17 mL, the specific volume was 3.84 mL/g, the hardness was 39.40 g/cm2, the aging rate was 11.84 g/(cm2 ·d), and the sensory score was 63.14 points, which was close to the predicted value of 63.02 points, indicating that the model prediction was accurate. After optimization, the hardness of the wheat germ bread was significantly reduced, and both specific volume and sensory score were improved. This study provides a theoretical basis and technical support for the quality improvement of wheat germ bread. |
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