不同品种大米粉对大米面包感官及质构特性影响的比较  

Sensory and Textural Characteristics of Bread Prepared from Wheat Flour and Several Kinds of Rice Flour

作　　者：路飞[1,2] 马涛[3] 李新华[4] 任文涛[5] 肖志刚[2] 刘春娣[4] 

机构地区：[1]辽宁省农科院,辽宁沈阳110161 [2]沈阳师范大学粮食学院,辽宁沈阳110034 [3]渤海大学化学化工与食品安全学院,辽宁锦州121013 [4]沈阳农业大学食品学院,辽宁沈阳110866 [5]沈阳农业大学工程学院,辽宁沈阳110866

出　　处：《食品研究与开发》2014年第20期72-75,共4页Food Research and Development

摘　　要：米粉面包的开发不仅能解决消费者对新产品、新口味的需求,而且对大米的深加工具有重要的意义。以5种品种(辽粳294、辽河五、香糯1号、软糯、千米糯)的米粉为主要原料,对制成的大米面包的感官特性及质构特性进行比较。结果表明,通过比较不同品种的米粉为原料制成的大米面包的感官特性及质构特性,发现配方中含20%的软糯米粉制成的面包品质最佳。The development of rice flour bread can not only solve the demand of the new products, new flavors from consumers, but also is of great significance for deep processing of rice. Five varieties（Liaojing294, Liao he five, Sweet waxy 1, Soft waxy, Qianmi waxy） of rice was used as the main raw materials in this paper. The rice breads were made from different varieties of rice. And the sensory qualities and textural qualities, including the hardness, height（growth level）, elasticity, chewiness, load, of the finished rice bread were measured. It was found the rice bread with the best qualities was made from the flour which was added with 20 % non-gelatinization soft waxy rice power.

关 键 词：米粉面包 感官特性 质构特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]