【摘要】 采用响应面法优化黑麦面包配方，并进行品质评价。添加优选乳酸发酵剂制备的黑麦酸面团，响应面试验确定酸面团、水和赤藓糖醇的最佳添加量分别为25.50%、43.70%和9.70%；制备的黑麦面包的体外预测血糖生成指数（expected glycemic index,eGI）为49.98，属于低血糖生成指数（glycemic index,GI）值食品，感官评分为90.23。该款黑麦面包与对照组的比容和色度差异不显著；质构方面存在显著差异，贮存7 d时内聚性较未添加酸面团黑麦面包和小麦面包分别降低5.88%和8.57%，同时弹性和咀嚼性较贮存1 d增长了66.37%和20.02%，高于对照组。电子鼻与电子舌分析发现其主要在醇类和芳香族化合物上优于对照组，苦味和涩味较低。更多还原

【Abstract】 The formula of rye bread was optimized by response surface methodology,and the quality of the prepared rye bread was evaluated. The optimal addition amounts of sour rye dough prepared with lactic acid fermentation agent,water,and erythritol were determined to be 25.50%,43.70%,and 9.70%,respectively. The rye bread prepared had an in vitro expected glycemic index(eGI)of 49.98,which indicated that the rye bread was a low-glycemic index(GI)food product. The sensory score was 90.23. Neither the specific volume nor the color had significant difference between the rye bread and the control group. On day 7,the prepared rye bread showed decreases of 5.88% and 8.57% in cohesiveness compared with the rye bread without addition of sour rye dough and wheat bread,respectively. The elasticity and chewiness of the prepared rye bread on day 7 increased by 66.37% and 20.02%,respectively,compared with those on day 1,exceeding those of the control group. Electronic nose and electronic tongue analysis revealed that the rye bread was superior to the control group in terms of alcohols and aromatic compounds,with decreased bitterness and astringency.更多还原