粮油食品科技Issue(6)：11-16,6.
响应面法优化酵母冷冻面团馒头生产工艺
Optimization of producing process of frozen steamed bread dough by response surface method
摘要
Abstract
In order to establish the best producing process of frozen dough for steamed bread,four factors including the amount of yeast,the amount of water,the fermentation temperature,the fermentation time were tested.The Box -Behnken central composite experiment was done on the basis of single factor ex-periment.The mathematical model and the optimum producing process of frozen steamed bread dough were established.The results indicated that the inference degree of the four factors on the sensory proper-ties of the steamed bread were as follows:the fermentation temperature >the amount of yeast >the fer-mentation time >the amount of water.The optimum parameters were:the amount of yeast was 1.2 g,the amount of water 51.2 mL,the fermentation temperature 35.7 ℃,the fermentation time 43.7 min.The sensory score of frozen steamed bread dough was expected to 76.8,the actual score was 76.关键词
酵母/冷冻面团/馒头/发酵/响应面法Key words
yeast/frozen dough/steamed bread/fermentation/response surface method分类
轻工纺织引用本文复制引用
杜浩冉,郑学玲,韩小贤,李利民,刘罛,卞科..响应面法优化酵母冷冻面团馒头生产工艺[J].粮油食品科技,2014,(6):11-16,6.基金项目
公益性行业（农业）科研专项经费资助 （）
