摘要
为开发米糠食品,以挤压改性脱脂米糠粉为功能性食品原料,按不同配方制作米糠面包。分析了不同米糠添加量对面包物性的影响,并对米糠面包的感官质量进行了模糊综合评判。结果表明:米糠添加量10%的面包物性与普通面包相近,且部分指标优于普通面包,其感官质量模糊综合评判结果为优秀,为消费者所接受,为米糠面包的开发提供了依据。
In order to develop rice bran foods, the extruded defatted rice bran, as functional food material, was used to produce bread. The influence of rice bran content on the physical properties of rice bran bread was analyzed, and the sensory quality of the bread with 10% rice bran addition was evaluated by fuzzy comprehensive evaluation. Results show that the bread with 10% rice bran addition has similar physical properties to common breads, and partial properties are even better; moreover, its fuzzy comprehensive evaluation is excellent, indicating acceptability for customers. This study provides a basis for rice bran bread development.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第3期21-24,共4页
Journal of the Chinese Cereals and Oils Association
基金
哈尔滨市科技创新人才专项资金归国留学人员资助项目(2007RFLXN015)
黑龙江省教育厅资助项目(10551077)
关键词
米糠面包
物性
感官质量
模糊综合评判
rice bran bread, physical properties, sensory quality, fuzzy comprehensive evaluation
