无麸质大米面包加工技术研究进展  

Research progress of gluten free rice bread processing technology

作　　者：吕隆重 李波轮 任传顺 黄泽华 姚永志[1] 安红周[1,2] 金志明 Lü Longzhong;Li Bolun;Ren Chuanshun;Huang Zehua;Yao Yongzhi;An Hongzhou;Jin Zhiming(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001;Henan International Joint Laboratory of Grain Quality Analyzing and Processing,Zhengzhou 450001;Hangzhou Grain Storage Co.,Ltd,Hangzhou,310000)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南省谷物品质分析与加工国际联合实验室,郑州450001 [3]杭州市粮食收储有限公司,杭州310000

出　　处：《中国粮油学报》2022年第11期279-287,共9页Journal of the Chinese Cereals and Oils Association

基　　金：河南工业大学高层次人才科研启动基金项目(2017BS037)。

摘　　要：大米不含面筋蛋白并且产量巨大,是无麸质食品的主要原料之一。因大米粉无法形成面筋网络,从而无法形成黏弹性的面团,所以大米面包存在组织不均匀、易塌陷、比容小、老化速度快等问题。目前对于无麸质大米面包的研究贯穿整个面包制作过程,并且不断深入,使得面包的品质有较大的改善,但市售的产品仍存在种类少、价格高和营养价值低的问题。本文从大米原料选取及处理、辅料和添加剂、加工工艺、营养强化4个方面系统综述了目前无麸质大米面包加工技术研究进展,并在目前的研究基础上进行了展望。Rice is an important raw material for gluten free food, it does not contain gluten protein, and has a huge yield. Because rice flour cannot form gluten network, therefore, viscoelastic dough cannot be formed, rice bread has some problems, such as uneven tissue, easy collapse, small specific volume and fast aging, etc. With the continuous in-depth research on gluten free rice bread, the quality of bread has been greatly improved, but there are still some problems in the commercial products, such as few kinds, high price and low nutritional value. In the present paper, the research progress of gluten free rice bread processing technology was systematically summarizedfrom four aspects: rice raw material selection and treatment, auxiliary materials and additives, processing technology and nutritional fortification, and the future on the basis of the current research was prospected.

关 键 词：无麸质 大米面包 添加剂 加工工艺 营养价值 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]