添加挤压米糠粉对面包粉流变学特性影响的研究  

Influence of Extruded Rice Bran on Rheological Property of Flour

作　　者：徐树来[1] 杨春瑜[1] 贾春铃[1] 陈莎莎[1] 

机构地区：[1]哈尔滨商业大学食品学院,哈尔滨150076

出　　处：《中国粮油学报》2007年第4期9-13,共5页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省教育厅资助项目(10551077)

摘　　要：米糠中含有多种营养成分,对人体具有重要的营养及保健功能,但其会影响食品的品质,需改性加工后方可适量添加到食品中。将挤压改性加工后的米糠粉以不同比例添加到面包粉中形成混合粉,并测试了混合粉的粉质及拉伸特性,以探讨米糠对面包粉品质的影响。结果表明:米糠的添加对面包粉的品质具有一定程度的影响,添加量越高影响越大,并通过米糠面包的物性测试对上述结果进行了验证,最终确定了适宜制作面包的挤压米糠粉添加量为15%。To apply the nutrients of rice bran for food use, rice bran powder was denatured by extrusion and was added into flour with different ratio to make several compound flour samples. The rheological properties of the compound flours were examined and the bread making quality was evaluated. Results show that the extruded rice bran powder negatively affects the rheological properties and bread making quality of the compound flours; the higher the rate of flee bran is, the more influence exhibits. It is revealed that the proper rate of extruded rice bran powder for acceptable bread making compound flour is 15%.

关 键 词：米糠粉 面包粉 流变特性 影响 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]