酶组成建模及其在烘焙低温技术中的应用

Q Engineering
S. Kitaevskaya
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引用次数: 0

摘要

冷冻技术广泛应用于烘焙产品的生产,包括面团。本研究的目的是优化酶的组成,并评价其在冷冻面团黑麦面包工艺中的应用效果。为了解决非线性问题和分数因子实验方法,应用了广义约简梯度法的算法。利用MS Office Excel进行数据分析,酶复合物组分的最大可能浓度为:wt. %:“Pentopan 500 BG”- 12.0,“Novamil 1500 MG”- 5.0和“Neutrase 1.5 MG”- 2.0;最佳比例为6:2.5:1。利用Statgraphics 18.1软件,构建基于多因子分析的数学模型,对冷冻面团黑麦面包的配方进行优化。变量为面粉重量4 - 10%的酵素组合物用量和乳酸菌重量0.05 - 0.15%的干发酵剂用量;所需的功能是黑麦面包的孔隙率和比体积。作为数学数据处理的结果,得到了黑麦面包孔隙率和比容对各组分浓度的回归依赖方程;最佳干发酵剂浓度和酶组成分别为面粉重量的0.12%和7.5%。本文通过对实验面团在零下18-20℃的低温下长期保存150天,在冷冻技术的基础上制作的黑麦面包的理化、感官和结构力学特征,证实了酶组成的有效性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enzyme Composition Modeling and Its Application in the Baking Cryotechnology
Cryotechnologies are widely used in the production of bakery products, including dough. The study aim is to optimize the enzyme composition and evaluate its application effectiveness in the technology of rye-wheat bread based on frozen dough. To solve nonlinear problems and the fractional factor experiment method a man applied algorithms of the generalized reduced gradient method. As a result of data analysis using MS Office Excel, the maximum possible concentrations of the enzyme complex components are, wt. %: “Pentopan 500 BG” – 12.0, “Novamil 1500 MG” – 5.0 and “Neutrase 1.5 MG” – 2.0; the optimal ratio is 6:2.5:1. The authors run the recipe optimization of rye-wheat bread based on frozen dough using Statgraphics 18.1 and constructing mathematical models based on multifactorial analysis. The variables were the dosages of the enzyme composition 4–10 % by weight of flour and dry starter culture of lactic acid bacteria 0.05–0.15 % by weight of flour; the required functions were porosity and specific volume of rye-wheat bread. As the mathematical data processing result, a man received regression dependence equations of rye-wheat bread porosity and specific volume on the components concentrations; optimal dry starter concentrations and enzyme composition – 0.12 and 7.5 % by weight of flour, respectively. The thesis provides physicochemical, organoleptic and structural-mechanical characteristics of rye-wheat bread developed on the cryotechnology basis after long-term low-temperature storage of test dough at a temperature of minus 18–20 ° C for 150 days, confirming the enzyme composition effectiveness.
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来源期刊
Agro Food Industry Hi-tech
Agro Food Industry Hi-tech 工程技术-生物工程与应用微生物
CiteScore
0.29
自引率
0.00%
发文量
0
审稿时长
6-12 weeks
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