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响应面法优化甜胚子发酵条件的研究(英文).docx

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响应面法优化甜胚子发酵条件的研究(英文) Title:OptimizationofSweetDoughFermentationConditionsusingResponseSurfaceMethodology Abstract: Sweetdoughfermentationisacrucialstepintheproductionofbakeryproducts,asitinfluencesthefinalquality,texture,andflavoroftheendproduct.Optimizationoffermentationconditionsiskeytoobtainingdesiredproductattributes.Inthisstudy,responsesurfacemethodology(RSM)wasemployedtooptimizethefermentationconditionsforsweetdoughusingacombinationofsugar,yeast,andtemperature.Acentralcompositedesign(CCD)wasemployedtoobtaintheresponsesurfacemodels.Theeffectsoftheindependentvariablesonthefermentationprocesswereevaluated,andtheidealcombinationofconditionsforthehighestqualitysweetdoughwasdetermined.Theresultsofthisstudyprovidevaluableinsightsforthebakeryindustryinimprovingtheproductionofbakeryproducts. 1.Introduction: Sweetdoughiswidelyusedintheproductionofbakeryproductssuchasbread,buns,andpastries.Thefermentationprocessiscrucialfordevelopingthedesiredproductcharacteristics.Fermentationinvolvesthebiologicalconversionofsugarsbyyeast,resultingintheproductionofcarbondioxide,whichprovidesvolumeandlightnesstothedough.Thequalityofthefinalproductisdirectlyinfluencedbythefermentationconditions,includingtheconcentrationofsugar,yeastactivity,andtemperature. 2.MaterialsandMethods: 2.1Experimentaldesign: Acentralcompositedesign(CCD)wasemployedtoinvestigatetheeffectsofsugarconcentration,yeastactivity,andtemperatureonsweetdoughfermentation.Theindependentvariableswerecodedatthreelevels,andtheresponsesurfacemethodologywasusedtodeveloparegressionmodel. 2.2Fermentationprocess: Thesweetdoughwaspreparedbymixingflour,sugar,yeast,salt,andwateraccordingtoastandardrecipe.Thedoughwaslefttofermentforapredeterminedtime,andtheriseindoughvolumewasmeasuredastheresponsevariable. 2.3Dataanalysis: Theresponsesurfacemodelsweredevelopedbasedontheexperimentaldata.Thesignificanceoftheregressionmodelswasdeterminedusinganalysisofvariance(ANOVA).Theoptimumconditionsforsweetdoughfermentationweredeterminedbymaximizingthe