大米面包制作及其感官品质研究  

Research on process and sensory quality of rice bread

作　　者：姚佳[1] 贾健斌[1] 靳秔 

机构地区：[1]北京市粮食科学研究院,北京100053

出　　处：《食品科技》2015年第7期169-172,共4页Food Science and Technology

基　　金：北京都市粮油产业研发平台建设项目

摘　　要：以米粉和高筋小麦粉为主要原料制作大米面包。采用单因素和正交试验,探讨了米粉添加量、谷朊粉添加量和加水量对大米面包感官评分的影响。试验结果表明:生产大米面包的最佳米粉添加量为50%,谷朊粉添加量15%、加水量85%,其中米粉添加量和谷朊粉添加量是影响大米面包的主要因素。运用该配方制作的大米面包感官评分最高,其体积、组织结构、口感等感官指标都接近于普通面包,并有甜香的大米味。大米面包的开发丰富了现有面包品种,提高了碎米的利用率,降低了普通面包的生产成本,具有良好的发展前景。Rice flour and bread flour were used to make rice bread in this study.Effect of amount of rice flour,vital gluten and water on sensory score of rice bread was investigated by single factor and orthogonal array design methods.The results showed that the optimum condition for process of rice bread was the amount of rice flour 50% ,the amount of vital gluten 15% and the amount of water 85% .Among of them,the amount of rice flour and vital gluten had the significant effect on the sensory score of rice bread.The rice bread with the optimum formulation showed the best baking quality.Its sensory index of volume,texture,taste,except rice fragrance,was in close to that of common bread.The development of rice bread will have a good development prospect with increasing the existing bread varieties,improving the utilization of broken rice and decreasing the common bread cost.

关 键 词：米粉 谷朊粉 大米面包 感官品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]