The process formula of Jiaozi bread was studied. Using hardness and sensory scores of bread as evalu-ation indexes,the effect of Jiaozi, water, sugar, salt, butter and egg yolk proportion on the quality of bread were investigated by single-factor experiments. Water, sugar and yolk addition had significantly influenced on bread hardness and sensory scores by GLM (General Liner Model) univariant analysis. Based on the results of one-factor-at-a-time test, response surface analysis method of three factors three levels was established to deter-mine the optimal formula according to the center (Box-Behnken) experimental design principle. The results showed that the optimal production formula were as follows:corn Jiaozi 8%, water 48%, sugar 22%, salt 1%, butter 15%and egg yolk 22%, based on flour weight. After experimental verification, hardness and sensory scores produced by the optimal formula was 280.944 g and 87.15 respectively, consistent with the predicted values.%以面包硬度和感官评分为评价指标,采用单因素试验研究玉米酵子、水、白砂糖、盐、黄油和鸡蛋蛋液用量对酵子面包品质的影响.通过单变量多因素方差分析,选定对面包硬度和感官评分有显著影响的因素,分别为水、白砂糖和鸡蛋蛋液用量.在单因素试验的基础上,根据Box-Behnken中心组合试验原理,设计三因素三水平响应面试验设计,确定最优配方.试验结果表明,玉米酵子面包最优配方为:以面粉重量为基重,玉米酵子8%,水48%,白砂糖22%,盐1%,黄油15%和鸡蛋蛋液22%.经验证,采用优化工艺配方制作的玉米酵子面包硬度为280.944 g,感官评分为87.15,与预测值相符.
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