响应面法优化马铃薯泥面包的加工工艺

摘要

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.%将马铃薯加工为薯泥,与面粉混合加工成马铃薯泥面包,通过对面包加工性能和感官品质的研究确定马铃薯泥在面包中最佳添加量.利用响应面分析法对马铃薯泥面包加工工艺中酵母含量、和面时间、发酵温度3个因素进行优化.最终确定马铃薯泥在面包中的最佳添加量为40％,最佳工艺条件:酵母含量4.0％,和面时间14 min,发酵温度为38℃,在此条件下加工的面包比容为3.94 mL/g,与理论值(3.96 mL/g)的相对误差仅为0.51％.采用响应面法对马铃薯泥面包制作参数的优化准确可靠,为马铃薯主食化研究和马铃薯泥面包的工业化生产提供技术参考.