米糠粉在面包加工中的应用研究  

Application of Rice Bran Flour in Bread Processing

作　　者：胡思[1] 张晓 寇含笑 HU Si;ZHANG Xiao;KOU Hanxiao(School of Food Science and Technology,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2期33-36,共4页Grain Processing

摘　　要：将大米加工的副产物米糠添加到面粉中制作面包,不仅能增加其营养价值,改善人们的膳食营养平衡,还可充分利用大米加工企业的副产品,延伸大米加工产业链,增加企业经济效益。研究不同添加量的米糠粉对面包粉混合后的理化特性以及对面包烘培品质的影响,探索其最优的添加比例。结果表明,米糠面包的最优配方为:每100 g混合粉中面包专用粉90 g、米糠粉10 g、水50 g、黄油2.5 g、糖20 g、盐1 g、酵母2 g、改良剂0.5 g及香兰素0.3 g。Adding the by-product of rice processing(rice bran)into flour to make bread can not only increase its nutritional value and improve people's dietary nutrition balance,but also make full use of the by-product of rice processing enterprises,extend the rice processing chain and increase the economic benefits of enterprises.The effects of different addition amount of rice bran flour on the physicochemical properties and baking quality of flour were studied and the optimal baking percentage was explored.The results showed that the optimal formula of rice bran bread was:mixed flour(bread flour 90 g,rice bran flour 10 g),water 50 g,butter 2.5 g,sugar 20 g,salt 1 g,yeast 2 g,improver 0.5 g,vanillin 0.3 g.

关 键 词：米糠粉 营养 口感风味 面包 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]