紫甘蓝吐司的配方优化及其质构特性研究

研究了紫甘蓝泥、酵母、面包改良剂和烤焙油对紫甘蓝吐司品质的影响。在单因素试验的基础上,以感官评分为判断标准,通过正交试验确定吐司的最佳工艺配方并对感官品质和质构特性的关系进行分析。结果表明:当紫甘蓝泥添加量9.0%,酵母添加量1.2%,面包改良剂添加量0.6%,烤焙油添加量6.0%时,研制出的紫甘蓝吐司感官品质最佳。同时,利用逐步回归分析法建立感官评分与质构特性间的最优线性回归模型:Y(感官评分)=-92.388+18.315X2(弹性)。本研究为紫甘蓝吐司的研发与生产提供理论参考。

Optimization of Formula and Textural Characteristics of Purple Cabbage Toast

This study evaluated the effect of purple cabbage puree, yeast, bread improver and baking oil on the eating quality of purple cabbage toast. Based on the single factor test, the optimal process formula was determined through the orthogonal experiment by using sensory score as the judging criteria, and the relationship between sensory quality and texture characteristics was analyzed. The results showed that, it could obtain the best quality of purple cabbage toast when 9.0% of purple cabbage puree, 1.2% of yeast, 0.6% of bread improver and 6.0% baking oil were added respectively. At the same time, the best linear regression model between sensory score and textural characteristics was Y(sensory score) = -92.388+18.315X2 (elasticity) by using the stepwise regression equation. This study provided a theoretical reference for the development and production of purple cabbage toast.