食品工业科技2017，Vol.38Issue(24)：201-205,211,6.DOI:10.13386/j.issn1002-0306.2017.24.039
响应面法优化马铃薯泥面包的加工工艺
Process optimization of potato mud bread by response surface method
董晓琳 1刘树兴 2吴河龙 1张万云 1赵煜 1班省华1
作者信息
- 1. 甘肃省轻工研究院,甘肃兰州730000
- 2. 陕西科技大学,陕西西安710000
- 折叠
摘要
Abstract
The potato was mixed with flour in the form of mashed potato,and processed into potato mud bread.The optimum amount of mashed potato in the bread was determined by analyzing the experimental data of processing performance and sensory quality of bread.Response surface methodology (RSM)was applied to optimize the yeast content,dough mixing time and fermentation temperature in the processing of potato mud bread.Finally,the optimum amount of mashed potato in bread was 40％,the optimum process conditions were as follows:the yeast content was 4％,the dough time was 14 min,and the fermentation temperature was 38 ℃.The specific volume was predicted to be 3.96 mL/g by RSM while the actual value was 3.94 mL/g,the deviation was only 0.51％.The response surface methodology proved to be accurate and reliable for the optimization of mashed potato bread making parameters.It would provide a technique foundation for the research of potato staple and the industrialization production of mud potato bread.关键词
马铃薯泥/面包/鲜薯/响应面优化Key words
potato mud/bread/fresh potato/response surface optimization分类
轻工纺织引用本文复制引用
董晓琳,刘树兴,吴河龙,张万云,赵煜,班省华..响应面法优化马铃薯泥面包的加工工艺[J].食品工业科技,2017,38(24):201-205,211,6.
