摘要
将未发芽和发芽12、24、36、48 h的糙米磨粉,分别与20%的谷朊粉混合制作面团和面包,研究了发芽糙米-谷朊粉面团流变性质及面包品质。结果表明,随着发芽时间的增加,糙米面团弹性模量和粘性模量均降低。扫描电镜结果显示,发芽12 h和24 h糙米面团形成均匀致密的网络结构,发芽24 h后,网络结构部分破裂。随着发芽时间的延长,糙米面包比容、弹性、回复性降低,硬度先降低后升高。发芽12 h和24 h,糙米面包硬度较低,比容、弹性和回复性较大。发芽12 h的糙米面包感官评分最高。因此,发芽12 h时的糙米面包品质最好。
The rheological properties of dough mixed with germinated brown rice flour and wheat gluten and the quality of bread were studied. Brown rice was germinated for 0,12,24,36,48 h,respectively,and the addition of gluten was 20%. The results showed that the elasticity modulus and viscous modulus of the dough decreased with the increase of germinating time. The SEM results showed that the homogeneous and compact structure of the dough was formed by germinating time of 12 h and 24 h,and the structure was broken after 24 h. The specific volume,elasticity and resilience of the bread decreased,and the hardness of the bread decreased at first and then increased with the increase of germinating time.The hardness of the bread was lower,and specific volume,elasticity,and resilience were higher at germinating time of 12 h and 24 h. Sensory score of the bread prepared from 12 h germinated brown rice was the highest among all the samples. Thus,the quality of germinated brown rice bread was the best at germinating time of 12 h.
作者
吴娜娜
王娜
谭斌
翟小童
田晓红
刘明
Na - na;WANG Na;TAN Bin;ZHAI Xiao - tong;TIAN Xiao - hong;LIU Ming(Academy of State Administration of Grain,Beijing 100037;Hebei University of Science and Technology,Shijiazhuang Hebei 050018)
出处
《粮油食品科技》
2018年第4期1-5,共5页
Science and Technology of Cereals,Oils and Foods
基金
"十三五"国家重点研发计划(2017YFD0401103)
国家自然科学基金青年基金项目(31501524)
关键词
发芽糙米粉
面团
流变性质
面包品质
质构性质
感官品质
germinated brown rice flour
dough
rheological properties
bread quality
texture properties
sensory quality
