摘要
研究和面时间、加水量和加水温度三个变量对馒头的感官评价的影响,通过对于感官评分以及白度的单因素分析确定大致的响应因素范围,再通过响应面法分析各响应因素对感官评价的影响程度,以及各个响应因素之间的交互作用对于感官评价的影响。各因素对馒头感官评分影响次序为:加水量>和面时间>加水温度;加水量与和面时间、加水温度与和面时间之间的交互作用对馒头的感官评价有着显著的影响,加水量与加水温度的交互作用对馒头的感官评价没有显著的影响。结果表明,当采用44%加水量、16 min和面时间以及21℃加水温度时,馒头感官评分达到最佳值。
This study uses the mixing time of the dough, the amout of water and water temperature for the three variables of steamed bread of sensory evaluation. The influence of by sensory score for the single factor analysis of determine the scope of the general response factors, and then through the response surface method analysis response factors influence degree of sensory evaluation, and response factors of the interaction between the various effect on the sensory evaluation. The order of influence of all factors on the sensory score of steamed bread was > and > at the surface time. The amout of the adding water and the time of the mixing time, water temperature, and time and the interaction between the sensory evaluation of steamed bread has a significant effect, the interaction of the water content and water temperature of steamed bread of sensory evaluation of no significant impact. Results show that when using water added 44%, 16 min of the mixing time of the dough and water temperature of 21 ℃, steamed bread sensory score to achieve optimal value.
作者
刘长虹
杜云豪
王录通
张煌
王远辉
LIU Changhong;DU Yunhao;WANG Lutong;ZHANG Huang;WANG Yuanhui(Henan University of Technology/ National Engineering Laboratory for Wheat ＆ Corn Further Processing,Zhengzhou 450001,China;Henan University of Animal Husbandry and Economy,Zhengzhou 450044,China)
出处
《粮食加工》
2018年第6期7-11,共5页
Grain Processing
基金
2017年国家自然科学基金资助(31701635)
河南省重点攻关项目(162102210107)
关键词
和面工艺
交互作用
馒头
感官评价
mixing process
interaction
steamed bread
sensory evaluation
