一种米粉面包的加工工艺研究  

The manufacture technology of rice flour bread

作　　者：张宏康[1] 冯建坤[1] 陈晓华[1] 

机构地区：[1]仲恺农业工程学院食品科学与工程学院,广州510225

出　　处：《食品科技》2014年第4期146-150,共5页Food Science and Technology

基　　金：广东省大学生创新实验项目(1134711001)

摘　　要：选取米粉为制作面包的主要原料。通过单因素试验分析不同的谷朊粉的添加量、单甘酯的添加量、水的添加量、白砂糖的添加量、食盐的添加量、酵母的添加量以及黄油的添加量对米粉面包感官评分的影响。结果表明:谷朊粉的添加量、单甘酯的添加量、水的添加量及黄油的添加量4个因素对米粉面包感官评分的影响比较明显。根据单因素得出的结果,以谷朊粉的添加量、单甘酯的添加量、水的添加量及黄油的添加量4个因素通过正交试验优化米粉面包配方,结果表明:米粉面包的最优配方为谷朊粉添加量4%、单甘酯添加量0.3%、水添加量60%、黄油添加量8%。所得米粉面包与普通面包的品质非常接近,而且具有大米的营养。Rice flour was selected as the main material to make bread. Through single factor test and orthogonal experiments for sensory evaluation, the rice flour bread foumula were determined. Through single factor test, the influences of different content of gluten, monoglyceride, water, sugar, salt and butter on the rice flour bread sensory quality were investigate. Results showed that the content of gluten, monoglyceride, water and butter are the main factors. The orthogonal experiments indicated the optimal formula as follows： gluten 4%, monoglyceride 0.3%, water 60% and butter 8%. The obtained rice flour bread which had the rice nutrition was with the same quality of the normal wheat flour bread.

关 键 词：米粉 面包 配方 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]