黑米素面包的开发研究  

Development of Black-Rice-Bran Bread

作　　者：李建林[1] 朱永义[2] 

机构地区：[1]华中农业大学,湖北武汉430070 [2]郑州工程学院,河南郑州450052

出　　处：《粮食与饲料工业》2002年第7期46-48,共3页Cereal & Feed Industry

摘　　要：在分析了添加黑米素对面粉流变学特性的影响基础上 ,通过进行 4因素 (黑米素的粒度、加水量、谷朊粉、SSL) 3水平的正交实验及面包的储藏实验 ,对黑米素应用于烘焙食品中进行了初步研究。结果表明 :黑米素用于面包中的最佳添加量为 5 %。黑米素面包的最佳配方为 :82目粒度黑米素 5 % ,SSL 0 .5 % ,加水量 6 5 % ,谷朊粉 3%。Through a 4 factors (size of black rice bran, water addition, gluten meal, SSL)×3 levels orthogonal experiment and a bread storage test, which were done on the basis of analyzing the effect of black-rice-bran addition on the rheological properties of wheat flour, a preliminary study of applying black rice bran into bakery goods was carried out. The results indicated that the proper addition of black rice bran was 5%. In such case, the optimum formula of black-rice-bran bread should be: 82 mesh black rice bran 5%, SSL 0.5%, water 65% and gluten meal 3%. Black rice bran has the function of delaying bread staling and extending its shelf life.

关 键 词：开发 黑米素 面包 添加量 配方 储藏 面粉 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]