发芽糙米在煎饼加工中的应用研究  

Study on application of germinated brown rice in pancake processing

作　　者：周剑新[1] 谢洁[1] 蒲海燕[1] 潘萍 

机构地区：[1]广西工商职业技术学院,广西南宁530008

出　　处：《粮食与油脂》2017年第10期84-86,共3页Cereals & Oils

基　　金：2014年度广西高校科研项目(2014LX621)

摘　　要：以高筋面粉和新鲜南瓜为主要原料,添加适量的发芽糙米粉和其他原料分别制作面饼和南瓜饼。通过正交试验确定,发芽糙米面饼的最佳配方:每1 000 g面粉中,添加发芽糙米粉160 g、糖80 g、活性干酵母7 g、加水550 g;发芽糙米南瓜饼的最佳配比:每1 000 g南瓜泥中,添加糯米粉600 g、发芽糙米粉150 g、糖100 g、面粉100 g。With high-gluten flour and fresh pumpkin as main materials, flour of germinated brown rice and other raw materials were added to make pancake and pumpkin pancake. The optimum formula to process germinated brown rice pancake was as follows： adding 160 g flour of germinated brown rice, 80 g sugar, 7 g active dried yeast and 550 g water to 1 000 g wheat flour. While the optimum formula to make pumpkin pancake was as follows： adding 600 g sticky rice flour, 150 g flour of germinated brown rice, 100 g sugar and 100 g wheat flour to 1 000 g mashed pumpkin.

关 键 词：发芽糙米 面饼 南瓜饼 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]