苹果多酚面包的工艺配方优化
Optimization of the Process Formulation of Apple Polyphenolic Bread

本研究采用单因素试验和响应面试验，系统探索苹果多酚添加量、白砂糖添加量与黄油添加量等因素对苹果多酚面包品质的影响，旨在开发出既富含苹果多酚又具有优良口感和营养特性的面包。通过对比分析试验数据，确定了最优的工艺配方为：水添加量54%、苹果多酚添加量0.032%、白砂糖添加量15.73%、黄油添加量11.86%、酵母粉添加量1.5%。使得最终产品在感官评价上获得了高度评价，在营养成分和抗氧化能力等方面也有显著优势，不仅满足了消费者对健康食品的需求，也为食品工业提供了一种提高产品营养价值和市场竞争力的有效途径。
In this study, single factor test and response surface test were used to systematically explore the influence of the addition amount of apple polyphenols, the addition amount of granulated sugar and the addition amount of butter on the quality of apple polyphenol bread, aiming to develop the bread rich in apple polyphenols and with excellent taste and nutritional characteristics. Through comparative analysis of experimental data, the optimal process formulation was determined: 54% water addition, 0.032% apple polyphenols addition, 15.73% white sugar addition, 11.86% butter addition, and 1.5% yeast powder addition. As a result, the final product is highly evaluated in sensory evaluation and has significant advantages in nutritional composition and antioxidant capacity. It not only meets the needs of consumers for healthy food, but also provides an effective way for the food industry to improve the nutritional value and market competitiveness of products.