一种无麸质面包的工艺研究  

Study on the Technology of a Gluten-free Bread

作　　者：顾荥荧 屠文超 邱鹤翔 孙汉巨[1] 张涛 刘淑芸 何辛洲 何述栋[1] 步显勇 谢艳 GU Yingying;TU Wenchao;QIU Hexiang;SUN Hanju;ZHANG Tao;LIU Shuyun;HE Xinzhou;HE Shudong;BU Xianyong;XIE Yan(School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009;Anhui Panpan Food Co.,Ltd.,Chuzhou,Anhui 239000,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]安徽盼盼食品有限公司,安徽滁州239000

出　　处：《农产品加工》2023年第23期35-40,共6页Farm Products Processing

基　　金：安徽省科技重大专项项目“即食面包的提质保鲜关键技术研究及新产品创制”(202203A06020029);滁州市八大产业链强链补链项目“美拉德风味肽对面包的品质提升关键技术研究及产业化”(2021GJ010)。

摘　　要：以米粉为原料,以土豆粉、乳清蛋白、黄原胶、鹰嘴豆粉及银杏粉等为辅料,开发一种适合麸质过敏人群食用的无麸质面包。首先,以面包比容为指标,通过单因素试验,确定对面包比容影响较大的因素。结果表明,土豆粉、乳清蛋白及黄原胶对面包比容影响较为显著。在此基础上,以面包的硬度、比容及感官品质为综合指标,通过L9(34)正交试验,优化了影响产品质量的主要因素,确定最佳配方中各组分添加量为乳清蛋白8%,土豆粉25%,黄原胶5%,在此条件下,制得的无麸质面包表皮金黄、口感酥软,具有面包香味。In this paper,rice flour as raw material,and potato flour,whey protein,xanthan gum,chickpea flour and ginkgo biloba powder as auxiliary material,a gluten-free bread,which was suitable for people with gluten allergy,was developed.Firstly,the factors influencing the specific volume of the bread were determined in single factor tests.The results showed that potato flour,whey protein and xanthan gum had significant effects on the specific volume.On this basis,in terms of hardness,specific volume and sensory quality,the main factors affecting product quality were optimized in an orthogonal test of L9(33).The results were whey protein 8%,potato powder 25%and xanthan gum 5%.The gluten-free bread had golden skin,soft taste and bread flavor.

关 键 词：面包 无麸质 米粉 比容 配方 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]