摘要
随着生活水平的提高,人们对食品的营养和新产品的开发要求也越来越高。同时我国是大米生产大国,所以米粉面包产品的开发具有重要意义。以大米粉、小麦粉为主要原料,采用快速发酵法,结合大米粉预糊化处理技术制作大米面包;通过单因素实验和响应面实验方法,探讨了预糊化大米粉与小麦粉比例、加水量、食盐用量、发酵时间对大米面包感官评分及质构特性的影响。结果表明,大米面包制作的最佳配方及工艺参数为:预糊化米粉与小麦粉比例为1∶3.9,加水量60%,食盐量1.0%,发酵时间2.9h。结果表明,预糊化米粉与小麦粉比例对感官评分的影响最大,其次是发酵时间、食盐用量、加水量;加水量对面包硬度特性的影响最大,其次是预糊化米粉与小麦粉比例、发酵时间、食盐用量。使用预糊化处理的大米粉制作的大米面包的感官评分和硬度指标都分别好于全麦面包和普通米粉面包,并且口感柔软,具有大米的香气。
In recent years, with the continuous improvement of people＇s living standards, the requirements of nutrition and development of new products are getting higher and higher. Meanwhile, the development of rice bread has a very important significance, because China is the largest producer of rice in the world. In this paper, the pre-gelatinization of rice flour and wheat flour were used as the main added material. The rice bread was prepared by fast fermentation method with pre-gelatinization processing for rice flour. Based on the single factor experiment and response surface method （RSM）, the effects of pre-gelatinizated rice flour/wheat flour ratio, water, salt, fermentation time on the sensory qualities and textural qualities of the rice bread were investigated. Based on the indicator of sensory evaluation, the conditions for rice bread making were optimized through the response surface method that is Rice flour and wheat flour ratio of 1 ： 3. 9, the amount of water 60%, the amount of salt 1.0%, and fermentation time 2. 9 h. The results indicated that pre-gelatinization of rice flour/wheat flour ratio had the most significant effect on the sensory score of the bread, followed in turn by fermentation time, salt and water. The results also indicated that water had the most significant effect on the sensory score of the bread, followed in turn by pre-gelatinization of rice flour/wheat flour ratio, fermentation time, salt. In comparison with whole wheat bread and ordinary rice flour bread, rice bread prepared by pre-gelatinized rice flour have the great value of sensory and hardness. The bread＇s texture is extremely soft and with the aroma of rice.
出处
《沈阳师范大学学报（自然科学版）》
CAS
2013年第4期482-487,共6页
Journal of Shenyang Normal University:Natural Science Edition
基金
国家自然科学基金青年基金资助项目(31201434)
沈阳农业大学青年教师科研基金资助项目(20111009)
关键词
大米面包
预糊化处理
工艺优化
rice bread
pre-gelatinization treatment
process optimization
