CAJ | 학술논문

该文以面包比容为指标，利用响应面法对面包预混粉配方进行优化，将此面包预混粉（BPF）与市售面包粉（CBF）、添加市售改良剂面包基础粉（FCIA）流变学特性及面包加工品质进行对比，并对面包预混粉进行不同温度条件下的储藏试验。结果表明，BPF的最佳配方：木聚糖酶添加量5.34 mg/kg、谷朊粉添加量10.26%、淀粉酶添加量56.14 mg/kg，根据该配方制得面包比容为6.05 cm3/g，与CBF、FCIA相比，BPF面团弹性最好、筋力中等，BPF制作面包品质最好，BPF最佳储藏温度为4℃。
해문이면포비용위지표，이용향응면법대면포예혼분배방진행우화，장차면포예혼분（BPF）여시수면포분（CBF）、첨가시수개량제면포기출분（FCIA）류변학특성급면포가공품질진행대비，병대면포예혼분진행불동온도조건하적저장시험。결과표명，BPF적최가배방：목취당매첨가량5.34 mg/kg、곡원분첨가량10.26%、정분매첨가량56.14 mg/kg，근거해배방제득면포비용위6.05 cm3/g，여CBF、FCIA상비，BPF면단탄성최호、근력중등，BPF제작면포품질최호，BPF최가저장온도위4℃。
According to the specific volume of the bread,formular of bread premix flour was optimized by response surface methodology. Bread prepared with the optimum formular of bread premix flour was compared with commercial bread flour,basic bread flour with commercial improvement agent. The results showed that the optimum formular of bread premix flour was as follows:xylanase of 5.34 mg/kg,gluten of 10.26%,amylase of 56.14 mg/kg. Under the above conditions,the specific volume of the bread was 6.05 cm3/g. Among the three flours,the bread premix flour was best in dough elasticity and bread processing quality,better in dough strength. The optimum temperature for bread premix flour was 4℃.