富营养米糠粉对面包粉流变性影响的研究  

Study on the Rheological Characteristic of Bread Flour with Nutritious Rice Bran Powder

作　　者：胡思[1] 寇含笑 张晓 HU Si;KOU Hanxiao;ZHANG Xiao(School of Food Science and Techology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《粮食加工》2021年第1期29-32,共4页Grain Processing

摘　　要：本研究以大花岭粮库大米抛光工序副产品——抛光粉富营养米糠粉和市售金像B牌面包专用粉作为原材料,按不同米糠粉添加比(5%、10%、15%、20%)制成面包面团并测定其营养成分、面团的理化特性、面团的流变学特性,以讨论对面团品质的影响。结果表明,由于米糠的添加会对面团品质有一定程度的影响,且随着米糠粉添加比的增加,其对面团营养成分、理化特性、和流变学特性的影响程度越大。结合面团的各参数指标,最后确定了米糠添加比在10%时适合生产面包。Especially in the polishing powder is rich in a variety of nutrition elements in rice bran,and its importance to human body health care function,because of the different amount of rice bran powder to add the flour quality will be lower,now need to determine the optimum adding amount.This study of grain big ridge polishing powder and commercially available image of gold card B bread powder as raw materials,professional in different rice bran content(5%,10%,15%,20%)determine the flour into the dough and whiteness,total ash,crude fat,crude protein,wet gluten,opaque and tensile properties,to discuss the effects on the dough quality.The results show that because of the rice bran will add to the dough ingredients,the physical and chemical properties of the dough,dough rheology characteristics have a certain degree of influence,and the rice bran powder,with the increase of adding amount of its nutrient composition,physical and chemical properties,and the greater the influence of rheological properties.Combining the total ash content of the dough and the content of crude protein in the taste of the product,it was concluded that rice bran was suitable to produce bread at 10%.

关 键 词：米糠粉 面包粉 流变学特性 

分 类 号：TS211.41[轻工技术与工程—粮食、油脂及植物蛋白工程]