摘要
以莜麦馒头为研究对象,以卡拉胶、羧甲基纤维素钠(CMC-Na)和黄原胶3种品质改良剂为原料,研究莜麦馒头品质改良剂的配方以提高莜麦馒头的品质。响应面优化试验结果表明:以本试验小麦粉为原料,莜麦馒头品质改良剂的最佳配方为卡拉胶1.49%,CMC-Na 0.08%,黄原胶0.17%。验证试验表明,莜麦馒头品质改良剂可显著增加莜麦馒头水分含量,降低馒头硬度,提高馒头的弹性和黏聚性,在此条件下莜麦馒头感官评分为81.60,与理论预测值吻合,其感官评分显著高于未添加品质改良剂的莜麦馒头,说明添加该品质改良剂效果显著。
To improve the quality of Naked Oat Steamed NOSB was studied using earrageenan, CMC -Na and Xanthan Bread （NOSB）, the formula for quality improver of gum as the raw material. The result of Box - Behnken analysis showed that the optimum quality formula for improver of NOSB is 1.49% of carrageenan, 0.08% of CMC - Na and 0.17% of Xanthan gum. Validation experiments showed that the quality improver of NOSB can significantly increase the moisture content, reduce the hardness and improve the elasticity and cohesiveness of NOSB. On the con- dition, the sensory score of NOSB is 81.60, very close to the theoretical value. Its sensory score was significantly higher than that of oat bread quality without improver adding. It indicated that the formula has obvious effect on the quality of NOSB.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2014年第2期10-14,共5页
Journal of the Chinese Cereals and Oils Association
基金
内蒙古科技大学创新基金(2012NCL052)
关键词
莜麦馒头
品质改良剂
响应面
naked oat steamed bread, quality improver, Box -Behnken
