论文部分内容阅读
为了研究不同改良剂对宁麦15面条品质的影响,以宁麦15面粉为基础粉,采用响应面法中心组合试验设计,研究了谷朊粉、瓜尔豆胶和羟丙基淀粉含量对面条感官得分的影响,并建立了面条感官得分与因素变量的二次回归模型方程,该模型回归显著。响应面分析结果表明,最佳配粉工艺条件为:谷朊粉含量1.2%、瓜尔豆胶含量1.5%、羟丙基淀粉含量2.5%。在此工艺条件下面条感官得分预测值为80.9分,验证值为80.2分,与预测值的相对误差为0.87%。因素之间的交互作用显著影响面条感官得分,与不使用改良剂的感官评分70分相比提高了14.6%。
In order to study the effect of different modifiers on the noodle quality of Ningmai 15, the noodle composition of Ningmai 15 flour was studied. The response surface methodology was used to study the effects of gluten, guar gum and hydroxypropyl starch content on the noodle quality. Sensory score, and establish the quadratic regression equation of the sensory score and the factor variables of noodles. The regression model is significant. The results of response surface analysis showed that the optimal conditions for powder blending were: gluten content 1.2%, guar gum content 1.5% and hydroxypropyl starch content 2.5%. Under this condition, the sensory score of noodles is predicted to be 80.9, the validation value of which is 80.2, and the relative error from the predicted value is 0.87%. The interaction between factors significantly affected the sensory score of noodles, an increase of 14.6% compared to the sensory score of 70, which did not use improver.