摘要
随着人们的生活水平提高,人们不仅仅满足于现在的食品品质,而且部分的消费者吃惯了主食米饭类的粮食,不习惯现在现有的面包味道。稻米因其蛋白营养价值高,过敏性低而被世界半数以上人口作为主食,米粉面包产品的开发不仅能满足人们对食品的营养和新产品的开发要求,还能使粮食资源得到了充分的利用,对大米的深加工具有重要的意义。主要探讨了磷酸二氢钠、谷氨酸和乳酸3种酸味剂对大米面包的质构特性和感官特性的影响。结果发现,在大米粉中加入酸味剂后对大米面包的品质有改善作用。其中添加0.3%谷氨酸对大米面包品质的改善效果最明显,添加1.2%磷酸二氢钠有一定的改善效果,乳酸的改善效果最小,最适添加量为0.8%。
As people＇s living standards improve,people are not satisfied with the food quality now.Meanwhile some consumers are used to eating rice food as the staple food and don＇t used to the taste of bread made with wheat flour.Rice is used as the staple food by more than half the world＇s population because of its high nutritional value protein and low allergy.The development of rice flour bread can not only meet people＇s need on food nutrition and requirements to new product development,but also can fully utilize grain resources which has great significance for deep processing of rice.The effects of three acidic food additive,including sodium monosodium phosphate,glutei acid and lactic acid on the sensory and textural characteristics of rice bread were investigated respectively in this paper.Results suggested that acidic food additives yield bread producing a better quality.Especially,the bread quality was improved significantly with the addition of 0.3% glutei acid.Sodium monosodium phosphate expressed unnoticeable higher values of rice bread than those prepared with glutei acid,the optimum adding of sodium monosodium phosphate was 1.2%.However,there is no obvious impact on bread quality when adding lactic acid and the optimum dosage was 0.8%.
出处
《沈阳师范大学学报（自然科学版）》
CAS
2015年第3期365-368,共4页
Journal of Shenyang Normal University:Natural Science Edition
基金
国家自然科学基金青年科学基金资助项目(31201434)
辽宁省科技厅自然科学基金资助项目(2014020122)
关键词
酸味剂
大米面包
质构特性
感官特性
acidic food additive
rice bread
textural characteristic
sensory quality
