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題 名 | 以反應曲面法探討減低麵包硬化的添加劑最適使用量=Optimization of Formulating Additives for Retarding Bread Firming Using Response Surface Methodology |
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作 者 | 顏文義; 楊文傑; 閻立平; | 書刊名 | 東海學報 |
卷 期 | 41(農學院) 民89.10 |
頁 次 | 頁73-81 |
分類號 | 473.25 |
關鍵詞 | 反應曲面法; 麵包; 硬化; 羧甲基纖維素鈉; α澱粉酶; 硬脂酸甘油酯; Response surface methodology; Bread; Firming; Carboxymethyl cellulose; α-amylase; Glycerol monostearate; |
語 文 | 中文(Chinese) |
中文摘要 | 利用反應曲面法探討麵包添加劑α澱粉�t(α-amylase),羧甲基纖維素鈉 ( carboxymethyl cellulose,CMC )以及硬脂酸甘油酯( glycerol monostearate, GMS )的最適使用量,以期麵包在貯藏期間硬化的速率減至最低。以三因子五階層中心混成設計 之濃度組合進行實驗,所得結果經變異數分析和迴歸分析,算出製作麵包添加物的最適配方 為, 在每公斤麵粉中, 分別加入α -amylase 962 SKB units, CMC 0.76 %, 以及 GMS 0.81 %來製作麵糰,對降低產品硬度有明顯的效果( p < 0.05 )。經由回歸方程式推論 貯藏三天的麵包硬度值為 161.87g . force。 按照最適配方實際所製成的麵包產品在貯藏 期間的硬度值為 166.33g . force,與預測值並無顯著差異( p < 0.05 )。未添加這三 種添加物的對照組麵包硬度則為 271.00g . force。 |
英文摘要 | Response surface methodology was used for evaluation of the levels of 3 additives, α -amylase, carboxymethyl cellulose (CMC), and glycerol monostearate (GMS) added in the breads to retard product firming. The three-factor five-level central composite design was employed. Results from analysis of variance and regression analysis indicated that the optimum level formula (OLF) of α -amylase, CMC and GMS were 962 SKB units, 0.76%, and 0.81%, respectively, per kg of flour in bread dough preparation. The OLF is effective for retarding firming of bread during 3 days storage (p<0.05). The predicted firmness of bread from regression analysis was 161.87g . force, while the firmness of breads made from actual baking test according to OLF was 166.33g . force, which is not significantly different (p>0.05). The firmness of the breads made without these additives was 271.00g . force. OLF also provided larger loaf volume and maximum gas release during dough fermentation, as compared to the breads which single additive was used. |
本系統中英文摘要資訊取自各篇刊載內容。