强化米糠膳食纤维的米粉面包配方研究  

Study on rice bread formulation of rice bran dietary fiber

作　　者：李安平[1,2] 蒋雅茜[1] 崔富贵[1] 王少辉[1] 

机构地区：[1]中南林业科技大学,湖南长沙410004 [2]粮食深加工与品质控制湖南省重点实验室,湖南长沙410004

出　　处：《食品工业科技》2013年第17期248-251,共4页Science and Technology of Food Industry

基　　金：湖南省教育厅重点科研项目(11A131);长沙市科技计划项目(K1109019-21)

摘　　要：以米粉为原料,对强化米糠膳食纤维的面包配方进行了研究。研究结果表明:米粉面包硬度随HPMC(羟丙基甲基纤维素)和活性干酵母菌添加量的增加而降低,随米糠膳食纤维和白糖添加量的增加而增大。米粉面包比容随活性干酵母添加量的增多而增大,随HPMC和白糖添加量的增多先增大后下降,随米糠膳食纤维添加量的增多而降低。正交实验结果表明,米糠膳食纤维强化面包最佳配方为:HPMC添加量为2.5%、米糠膳食纤维添加量为6%,活性干酵母添加量为2.1%或2.5%。采用该配方所制备的米粉面包能获得最佳的品质。The rice flour as raw material, the formulation of rice bread which added rice bran dietary fiber was studied.The results showed that the rice bread hardness decreased with the increase in the quantity of HPMC and active dry yeast, increased with the increase in the quantity of rice bran dietary fiber and sugar.The rice bread specific volume with active dry yeast addition increased,with the HPMC and the amount of sugar added increased first increased and then decreased,with rice bran dietary fiber content decreased.The results of orthogonal test showed that,the best formula of rice bread was.. HPMC adding amount was 2.5%, rice bran dietary fiber content was 6%, adding 2.1% active dry yeast or 2.5%.The best rice bread quality could be obtained by using the formula.

关 键 词：米粉 面包 膳食纤维 网络结构 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]