【摘要】 为探讨百农4199小麦粉制作馒头的最佳工艺,研究酵母添加量、加水量、发酵温度、发酵时间及相对湿度5个因素对馒头感官品质的影响。在单因素试验的基础上进行响应面试验设计,利用Design Expert软件对结果进行二次回归分析,最终确定百农4199小麦粉馒头加工的最佳工艺条件:酵母添加量0.75%、加水量48%、发酵温度40℃、发酵时间60 min、相对湿度70%,该条件下馒头的感官评分为93.4分。各因素对馒头感官评分的影响顺序为:发酵温度>酵母添加量>发酵时间>加水量>相对湿度。馒头的质构特性表明,感官评分最高的馒头,其硬度和咀嚼性均显著低于评分最低和参照国标方法制作的馒头,表明其适口性较好。更多还原

【Abstract】 In order to research the optimization of steamed bread processing technology of Bainong 4199 flour,five parameters(yeast concentration,water volume,fermentation temperature,fermentation time and relative humidity) were identified to be main variables to analyze their effects on sensory quality of steamed bread.Furthermore,on the basis of the single-factor experiment,the response surface test was designed and design expert software was used to make quadratic regression analysis to determine the optimal processing technology of steamed bread. The optimization of steamed bread processing technology of Bainong 4199 flour were found as follows:yeast concentration 0.75 %,water volume 48 %,fermentation temperature 40 ℃,fermentation time60 min,relative humidity 70 %. Under these conditions,sensory score of steamed bread was 93.4. The order of influence for each factor on the sensory score of steamed bread was fermentation temperature > yeast addition level > fermentation time > water volume > relative humidity. The results of texture property for steamed bread showed that steamed bread with the highest sensory score,whose hardness and chewiness significantly lower than those with the lowest sensory score and made according to the national standard method. It indicated that steamed bread with the highest sensory score had preferable palatability.更多还原