| 响应曲面法优化耐贮存面包加工工艺的研究 |
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| 引用本文： | 张晓娟. 响应曲面法优化耐贮存面包加工工艺的研究[J]. 中国农学通报, 2011, 27(7): 478-482 |
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| 作者姓名： | 张晓娟 |
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| 作者单位： | 1. 总后军需装备研究所,北京,100010
2. 国家质检总局中国检验检疫科学研究院,北京,100029 |
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| 摘 要： | 面包作为一种方便主食，其保质期普遍只有5-7天左右，这影响了面包在一些特殊条件下的食用，因此延长面包的贮存期成为人们关注的课题。本文考察了面包比容和硬度间的关系，以及不同工艺参数对面包比容变化的影响，利用响应曲面法对耐贮存面包的加工工艺参数进行了优化。结果表明：在一定范围内，面包比容和硬度呈负相关，改变面包的比容能够显著影响面包的硬化速率；酵母添加量和醒发时间与面包比容增加呈正相关，且二者具有很强的交互作用；通过典型性分析得到面包获得高比容的最佳条件为：酵母添加量2.1%，发酵时间106 min，醒发时间50 min时，面包比容取得理论值达到3.37 cm3/g。
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| 关 键 词： | HACCP HACCP 信息化 信息系统 管理 食品安全 |
| 收稿时间： | 2010-09-27 |
| 修稿时间： | 2010-10-28 |
Optimization of Processing Parameters for Long Shelf-life Bread Using Response Surface Methodology |
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| Zhang Xiaojuan,Qian Ping,Luo Jiyang. Optimization of Processing Parameters for Long Shelf-life Bread Using Response Surface Methodology[J]. Chinese Agricultural Science Bulletin, 2011, 27(7): 478-482 |
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| Authors: | Zhang Xiaojuan Qian Ping Luo Jiyang |
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| Affiliation: | Zhang Xiaojuan 1,Qian Ping 1,Luo Jiyang 2 (1 The Quartermaster Equipment Institute of GLD of PLA,Beijing 100010,2 Chinese Academy of Inspection and Quarantine,Beijing 100029) |
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| Abstract: | As a kind of main staple,the shelf-life of bread normally ranges only from five to seven days.This affects the usage of bread in some circumstances.Therefore,research on how to largely prolong the storage of bread needs particular attention and to be studied.In the present paper,we investigated the relationship between specific volume and hardness of bread,and effects of different techniques parameters on changing of bread specific volume.We employed response surface methodology (RSM) to optimize the techni... |
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| Keywords: | long shelf-life bread response surface methodology optimization specific volume |
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