摘要
为开发新型米糠食品,以挤压处理全脂米糠粉和谷朊粉为功能性食品原料,按不同比例添加到面包粉中制作米糠营养复合面包。研究了不同米糠添加量对面包比容、质构特性、感官品质等方面的影响。结果表明,米糠添加量为6%,谷朊粉添加量为2%时,面包物性与普通面包相近,且部分指标优于普通面包,其感官评价结果较为优秀,为消费者所接受。
In order to develop a new type of rice bran food, the whole rice bran and wheat gluten were extruded as functional food materials and added into bread flour in different proportion to produce rice bran nutritional compound bread. The effects of different amount of rice bran on specific volume, texture and sensory quality of bread were studied. The results showed that when the rice bran content was 6%and gluten content was 2%, the physical properties of bread were similar to that of ordinary bread, and some indexes were better than that of ordinary bread. The sensory evaluation results of bread were good and accepted by consumers.
作者
范媛
王校红
于殿宇
田娟娟
焦雁翔
顾冰松
代雅杰
邱泽国
王立琦
Fan Yuan;Wang Xiaohong;Yu Dianyu;Tian Juanjuan;Jiao Yanxiang;Gu Bingsong;Dai Yajie;Qiu Zeguo;Wang Liqi(Harbin Miqi Food Co.,Ltd.,Harbin 150060,China;Orient Group Cereals Oils and Foodstuffs Co.,Ltd.,Harbin 150006,China;Heilongjiang Qiuran Rice Industry Co.,Ltd.,Fangzheng 150801,Heilongjiang,China;Heilongjiang Geyun Food Co.,Ltd.,Heihe,Heilongjiang 164399,China;Harbin University of Commerce,Harbin 150028,China)
出处
《大豆科技》
2021年第6期15-20,共6页
Soybean Science & Technology
基金
国家十三五科技攻关课题“米糠高值化稳态加工技术及智能装备研发与示范”(2018YFD0401101)。
关键词
全脂米糠
谷朊粉
面包品质
烘焙品质
Whole fat rice bran
Wheat gluten
Bread quality
Baking quality
