碎米粉面包生产工艺的研究  

Study on production process of broken rice bread

作　　者：阮雁春 陈礼福 赵佳佳 RUAN Yan-chun;CHEN Li-fu;ZHAO Jia-jia(Jiangsu College of Tourism,Yangzhou 225127,Jiangsu,China)

机构地区：[1]江苏旅游职业学院,江苏扬州225127

出　　处：《粮食与油脂》2020年第8期27-30,共4页Cereals & Oils

基　　金：四川省教育厅人文社科重点研究基地川菜发展研究中心(CC20Z16)。

摘　　要：采用碎米粉、高筋小麦粉为主要原料,基于碎米粉面包的基础配方,通过单因素试验和正交试验,研究碎米粉面包的最佳配方。结果显示:最佳配方为碎米粉添加量21%、酵母添加量1.0%、食盐添加量1.5%、水添加量46%,此时感官评分为92.8分,以此配方研制出的碎米粉面包产品色泽金黄,口感细腻,表面光滑,大米香气适宜。Using broken rice flour and high gluten wheat flour as the main raw materials, through single factor tests and orthogonal tests, the best formula of broken rice bread was determined based on the basic formula. The results showed that the best formula was as follows: 21 % of broken rice flour, 1.0 % of yeast, 1.5 % of salt and 46 % of water. Under these conditions, the sensory score was 92.8. The product was golden in color, delicate in taste, smooth in surface and suitable in rice aroma.

关 键 词：碎米粉 面包 工艺优化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]