稳定化米糠在面包中的应用研究  

Study on the Application of Stabilized Rice Bran in Bread

作　　者：严梅荣[1] 顾华孝[1] 杨晓蓉[1] 施仰周[1] 马云[1] 

机构地区：[1]南京财经大学江苏省粮油品质控制及深加工技术重点实验室,江苏南京210003

出　　处：《粮食与饲料工业》2003年第10期42-44,共3页Cereal & Feed Industry

摘　　要：研究添加稳定化米糠对面团粉质特性和面包品质的影响。添加 5 %米糠的面包品质与纯面粉面包非常接近。添加10 %～ 15 %米糠会影响面包体积、包心色泽和口感。制作面包时将米糠用油脂覆盖可消除米糠气味和苦味。Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied. Addition of 5% rice bran into wheat flour produced bread very similar in quality to the bread made of white wheat. Increasing bran level to 10%～15% could affect the quality of bread as far as volume, crumb color and smell are concerned. Covering rice bran with fat in course of bread preparation could prevent the unique smell and bitterness derived from rice bran.

关 键 词：稳定化米糠 面团粉质特性 面包品质 风味 口感 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]