大豆科学2012，Vol.31Issue(6)：1007-1012,6.
响应面法优化豆渣面包复合改良剂的研究
Optimization of Compound Improver for Okara Bread by Response Surface Methodology
摘要
Abstract
The okara bread was made using 90% bread wheat flour, 10% okara powder and 2% gluten as the basic materials. The compound improvers were added during the bread making to improve sensory quality of oakra bread and their adding contents were optimized by response surface methodology based on single factor experiment. The results showed the optimum adding contents for compound improvers were:0.5% konjac flour,0.0007% glucose oxidase.O.41% calcium stearoyl lactylate and 0.7% diacetyl tartaric acid ester of monoglycerides. The score of sensory evaluation was 88 , which was significantly better than that without adding compound improvers. The study provides the useful basis for application of okara on bread.关键词
豆腐渣/面包/复合改良剂/响应面法Key words
Okara/Bread/Compound improver/ Response surface methodology分类
轻工纺织引用本文复制引用
刘洋,李波,孙俊良,王雅利,杨永生,孙明山..响应面法优化豆渣面包复合改良剂的研究[J].大豆科学,2012,31(6):1007-1012,6.基金项目
人社部留学人员科技活动择优资助项目(2011508) （2011508）
河南省重点科技攻关项目(102102110031). （102102110031）
