米粉面包工艺优化及其品质  

Technology Optimization and Quality of Rice Flour Bread

作　　者：柳富杰 周永升 韦巧艳 蒙云慧 吴国勇 LIU Fujie;ZHOU Yongsheng;WEI Qiaoyan;MENG Yunhui;WU Guoyong(College of Food and Biochemical Engineering,Guangxi Science and Technology Normal University,Laibin 546199;Functional Food Ingredients Engineering Research Center,Guangxi Science and Technology Normal University,Laibin 546199)

机构地区：[1]广西科技师范学院食品与生化工程学院,来宾546199 [2]广西科技师范学院功能性食品配料工程技术研究中心,来宾546199

出　　处：《食品工业》2021年第5期119-123,共5页The Food Industry

基　　金：广西糖资源工程技术研究中心培育建设(桂科AD16450040);广西高校制糖工程综合技术重点实验室培育建设(桂教科研[2016]6号);广西高校中青年教师基础能力提升项目(2021KY0863)。

摘　　要：以米粉和小麦面粉为主要原料制作米粉面包,通过对比添加不同面粉改良剂、黄油和白砂糖添加量对米粉面包比容和感官评分的影响,优化确定米粉面包的最佳配方。试验结果证明:在米粉面包中添加HPMC和谷朊粉均可以使米粉面包的比容、感官等特性在一定程度上得到改善,但是单独添加大豆分离蛋白不能提高米粉面包的品质。米粉面包最佳配方为谷朊粉添加量5.43%、黄油添加量8.92%、白砂糖添加量19.34%,其他基础配料为盐1%、酵母粉1%、水65%。按此配方制作出的米粉面包的体积、组织结构、口感与普通面包较为相似,并具有独特的大米香气,感官评分最高。Rice flour and wheat flour were used as the main raw materials to make rice flour bread.By comparing the effects of different flour improvers,butter and sugar on the specific volume and sensory score of rice flour bread,the best formula of rice flour bread was optimized.The results showed that the specific volume and sensory properties of rice flour bread could be improved by adding HPMC and gluten,but the quality of rice flour bread could not be improved by adding soy protein isolate alone.The best formula of rice flour bread was gluten 5.43%,butter 8.92%and sugar 19.34%,other basic ingredients were salt 1%,yeast 1%and water 65%.The volume,texture and taste of rice flour bread made by this formula were similar to that of ordinary bread,and it had unique rice aroma,and the highest sensory score.

关 键 词：米粉 面包 HPMC 谷朊粉 大豆分离蛋白 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]