Optimization of Compound Improver for Okara Bread by Response Surface Methodology(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2012年06期

Page:

1007-1012

Research Field:

Publishing date:

Info

Title:

Optimization of Compound Improver for Okara Bread by Response Surface Methodology

Author(s):

LIU Yang¹; LI Bo¹; 2; SUN Jun-liang¹; WANG Ya-li³; YANG Yong-sheng³; SUN Ming-shan²

1.School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan;

2.Henan Oldmill Xiaobao Bean Industry Co.Ltd.,Xinxiang 453000,Henan;

3.Wuhan Polytechnic University,Wuhan 430023,Hubei,China

Keywords:

Okara; Bread; Compound improver; Response surface methodology

PACS:

TS209

DOI:

10.3969/j.issn.1000-9841.2012.06.032

Abstract:

The okara bread was made using 90% bread wheat flour,10% okara powder and 2% gluten as the basic materials.The compound improvers were added during the bread making to improve sensory quality of oakra bread and their adding contents were optimized by response surface methodology based on single factor experiment.The results showed the optimum adding contents for compound improvers were:0.5% konjac flour,0.0007% glucose oxidase,0.41% calcium stearoyl lactylate and 0.7% diacetyl tartaric acid ester of monoglycerides.The score of sensory evaluation was 88,which was significantly better than that without adding compound improvers.The study provides the useful basis for application of okara on bread.

References:

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