为了改善小麦面团的加工特性和馒头品质，选取硬脂酰乳酸钠（SSL）、L-抗坏血酸、β-葡聚糖酶三种改良剂进行复配优化试验。首先以小麦面团特性和馒头品质为评价指标，进行单因素试验，结果发现三种改良剂的添加均对小麦面团特性或馒头品质有显著影响。在此基础上，以硬度为响应值，进行三因素三水平的响应面试验，确定了复合改良剂的最佳配方：SSL添加量0.16%、L-抗坏血酸添加量160 mg/kg、β-葡聚糖酶添加量80 mg/kg。添加复合改良剂后馒头硬度为875.58 g，下降了38.4%；比容为3.01 mL/g，增大了12.7%，优于单一乳化剂对馒头的改善效果。此外，复合改良剂亦改善了小麦面团的流变、拉伸等加工特性，并且增强了小麦面团的持水性，表明其具有减慢产品老化速率，延长货架期的潜力。

To improve the processing characteristics of wheat dough and the quality of steamed bread, sodium stearoyl lactate (SSL), L-ascorbic acid, and β-glucanase were chosen as compound modifiers and their composition was optimized. First, single factor experiments were conducted using wheat dough characteristics and steamed bread quality as evaluation indexes. The results showed that the addition of the three modifiers had a significant effect on wheat dough characteristics or steamed bread quality. Considering this, hardness was taken as the response value to perform response surface experiments with three factors and three levels. The optimal formula for the compound modifier was determined as addition of 0.16% SSL, 160 mg/kg L-ascorbic acid, and 80 mg/kg β-glucanase. After adding the compound modifiers, the hardness of steamed bread decreased by 38.4% to 875.58 g, whereas its specific volume increased by 12.7% to 3.01 mL/g, thus indicating that the improvement effect of compound modifiers was superior to that of a single emulsifier on steamed bread. In addition, compound modifiers enhanced the rheological and tensile properties of wheat dough, as well as its water holding capacity, suggesting that compound modifiers have the potential to slow down the aging rate of products and prolong shelf life.

广东省重点领域研发计划项目（19201909240200003）