哈尔滨商业大学学报（自然科学版）2018，Vol.34Issue(2)：216-220,5.
基于回归分析的马铃薯全粉面包配方优选
Study on optimization of potato flour bread formula based on regression analysis
摘要
Abstract
Potato flour and bread flour were used to make potato bread in this paper.Effect of amount of potato flour, yeast, water, bread improver and sugar on sensory score of potato bread was investigated by single factor and uniform experiment methods.The analysis of re-gression results showed that the optimum condition for process of potato bread was the amount of potato flour 20 g,wheat meal 80 g,yeast 2.2 g,water 60 g,sugar 11.25 g,milk power 4 g,ameliorant 2 g,salt 2 g,egg 10 g and butter 6 g.The sensory score of potato bread was 87.45.The potato bread with the optimum formulation showed the best baking quality.The texture and taste was in close to that of common bread.The development of potato bread will have a good development prospect with increasing the existing bread varieties.关键词
马铃薯粉/马铃薯面包/感官评价/回归分析Key words
potato flour/potato bread/sensory quality/regression analysis分类
轻工纺织引用本文复制引用
孙莹,江连洲,王丽,孟宁..基于回归分析的马铃薯全粉面包配方优选[J].哈尔滨商业大学学报（自然科学版）,2018,34(2):216-220,5.基金项目
哈尔滨商业大学博士科研启动项目(15RW19) （15RW19）
黑龙江省自然科学基金项目(C2015067) （C2015067）
