几种酸味剂对预糊化处理大米面包品质的影响  

Effect of Several Acidic Additives on the Qualities of Pre-gelatinized Rice Bread

作　　者：王坤[1] 路飞[1] 孟燕楠 李哲[1] 

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《食品工业》2016年第6期146-149,共4页The Food Industry

基　　金：国家自然科学基金青年基金资助项目(31201434);辽宁省自然科学基金项目(2014020122)

摘　　要：乳糜泄作为一种对面筋蛋白具有过敏性的肠道疾病,解决的唯一办法就是摄入无面筋食品。稻米蛋白营养价值高、过敏性低,被世界半数以上人口作为主食,米粉面包产品的开发能满足人们对食品的营养和新产品的开发要求,对大米的深加工具有重要的意义。主要探讨了在大米粉糊化条件下,磷酸二氢钠、谷氨酸和乳酸三种酸味剂对大米面包的质构特性和感官特性的影响。结果发现,大米粉经预糊化处理后对大米面包品质有显著的改善作用,而添加0.3%谷氨酸和20%预糊化大米粉的条件下对大米面包品质更有明显的改善效果。Coeliac disease is an autoimmune gluten-sensitive enteropathy. The only available treatment for it is the life-long adherence to a gluten-flee diet. Rice is used as the staple food by more than half the world＇s population because of its high nutritional value protein and low allergy. The development of rice flour bread can meet people＇s need on food nutrition and requirements to new product development which has great significance for deep processing office. The effects of three acidic food additive, including sodium monosodium phosphate, glutei acid and lactic acid on the sensory and textural characteristics of pre-gelatinized rice bread are investigated respectively. The results suggest that rice flour could improve the rice bread quality significantly after pre-gelatinization. The qualities of rice bread are improved obviously when glutei acid 0.3% and 20% pre-gelatinization rice flour are added.

关 键 词：酸味剂 大米面包 预糊化 质构特性 感官特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]