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Formulation Optimization and Quality Analysis of Moringa Seed Multigrain Bread Based on Fuzzy Mathematics

Junli LÜ ; Zhilong REN ; Yueying YUN ; Hui GUO

Shipin gongye ke-ji, 2023-12, Vol.44 (23), p.167-174 [Periódico revisado por pares]

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Título:
Formulation Optimization and Quality Analysis of Moringa Seed Multigrain Bread Based on Fuzzy Mathematics
Autor: Junli LÜ ; Zhilong REN ; Yueying YUN ; Hui GUO
Assuntos: bread ; fuzzy mathematics ; moringa seed ; multigrain ; quality
É parte de: Shipin gongye ke-ji, 2023-12, Vol.44 (23), p.167-174
Descrição: In order to meet people's demand for nutritious food, bread was taken as a carrier, and fuzzy mathematics and sensory evaluation method were adopted. Based on sensory score, the recipe of Moringa seed multigrain bread was optimized by single factor and orthogonal experiment. On this basis, the physicochemical and bacteriostatic characteristics of Moringa seed multigrain bread were analyzed. The results showed that the order of Moringa seed multigrain bread was as follows: Moringa seed supplemental level>Job's barley supplemental level>red bean supplemental level>sweet potato supplemental level. The optimal formula of moringa seed multigrain bread was as follows: Milk content 34%, butter content 7.5%, whole egg content 40%, yeast content 0.8%, white sugar content 5.1%, Moringa seed content 2.6%, sweet potato content 2.1%, red bean content 1.6%, and Job's barley content 2.1%. The fuzzy mathematical sensory score of the bread under this formula was the highest (86.35), and the bread was full flavour, soft and pa
Editor: The editorial department of Science and Technology of Food Industry
Idioma: Chinês

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