食品科学 ›› 2006, Vol. 27 ›› Issue (11): 63-71.

• 基础研究 • 上一篇    下一篇

响应面法研究冷冻甜面团的流变发酵特性

 李先玉,  邹奇波,  黄卫宁   

  1.  江南大学食品学院食品科学与安全教育部重点实验室; 福临门大家庭食品有限公司
  • 出版日期:2006-11-15 发布日期:2011-11-28

Use of Response Surface Methodology to Study Rheoferment Characteristics of Frozen Sweet Dough

 LI  Xian-Yu,   Zou-Qi-Bo,   Huang-Wei-Ning-   

  1. 1.Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China;2. Fortune Bakery, Zhangjiagang 215634, China
  • Online:2006-11-15 Published:2011-11-28

摘要: 本文主要采用F3肖邦流变发酵仪研究了海藻糖、起酥油、食盐、面团温度和乳酸对冷冻甜面团的发酵特性(Hm、Hm’、CO2产气量)的影响作用。结果表明,起酥油和海藻糖对Hm’和CO2产气量的影响效果是高度显著的,而食盐、面团温度和海藻糖对Hm的影响作用比较大。应用响应面分析法建立了描述各因素与响应值之间关系的模型。所有回归模型与测定数据(p<0.05)显示出良好的相关性,Hm、Hm’、CO2产气量和面包比容的R2值分别为93.67%、98.37%、98.12%和91.43%,表明响应面法可以作为推测研究海藻糖、起酥油、食盐、面团温度和乳酸各因素以及它们之间交互作用对冷冻甜面团发酵特性影响效果的适宜方法。

关键词: F3流变发酵仪, 酵母, 发酵力, 冷冻甜面团, 响应面法

Abstract: The influences of trehalose, shortening, salt, lactic acid and dough temperature on rheoferment characteristics of frozen sweet dough were investigated by Chopin rheofermentometer F3. The results obtained showed that shortening and trehalose had a notable impact on Hm’ and CO2 production. Salt, dough temperature and trehalose had a significant effect on Hm. Response surface methodology was used to establish the models reflecting the relations between factors and dependent variables. All models for Hm, Hm’, CO2 production and specific volume demonstrated good correlation with measured data (p<0.05) with R2 values, being 93.67%, 98.37%, 98.12%, and 91.43% respectively, indicating that they are suitable and response surface methodology can be a useful tool to predict the effects of shortening, trehalose, salt, lactic acid, and dough temperature on frozen sweet dough rheoferment properties and specific volume.

Key words: F3 rheofermentometer, yeast, leavening ability, frozen sweet dough, response surface methodology