CAJ | 학술논문

采用单因素试验研究了添加成分对玉米面团感官品质的影响,筛选出增筋效果较好的添加成分作为增筋剂;运用SAS软件和响应面法研究了复合增筋剂对玉米面团质构特性的影响,优化了复合增筋剂配方,建立了相应的数学模型.得到的优化复合添加成分的配方为预糊化玉米粉3.41%、谷朊粉4.22%、阿拉伯胶1.25%、海藻酸钠0.08%.
채용단인소시험연구료첨가성분대옥미면단감관품질적영향,사선출증근효과교호적첨가성분작위증근제;운용SAS연건화향응면법연구료복합증근제대옥미면단질구특성적영향,우화료복합증근제배방,건립료상응적수학모형.득도적우화복합첨가성분적배방위예호화옥미분3.41%、곡원분4.22%、아랍백효1.25%、해조산납0.08%.
The effects of additives on texture of corn dough were investigated with single-factor test. Addictives with higher gluten enhancing effects were screened out as gluten enhancer by using S AS software and response surface method. The formulas of composite gluten enhancers were optimized and the correlative statistical mechanical models were also established. The optimum formula of composite gluten fortifier was as follows: 3.41 % of precooked corn flour content, 4.22% of wheat gluten content, 1.25% of gum arabic content and 0.08% of sodium alginate content.