米糠混粉面包配方优化及储存期质构特性

The Formulation Optimization and Texture Analysis of Rice Bran Toast within Their Shelf Lives

以米糠-高筋粉混粉为原料,采用二次发酵的方法制得米糠面包。通过单因素试验分析获得米糠添加量对混粉面包储存期内质构特性的影响,同时分析酵母和低聚木糖的含量对混粉面包感官和比容指标的影响,结合正交试验优化米糠混粉面包的配方工艺。结果表明,米糠面包最佳配方是米糠粉添加量为6.0%,酵母添加量为1.75%,低聚木糖添加量为1.25%。成品米糠混粉面包的质构特性显示出,混粉面包储存期72小时之内的凝聚性、咀嚼性、硬度和弹性均与对照无明显差异,整体回复性表现较好。米糠混粉面包的开发在增加面包新品种的同时使米糠的营养价值得以有效利用。

The rice bran toast was prepared with the mixture of rice bran and high gluten flour after a secondary fermentation process.The influence of the addition amount of rice bran to the texture in its shelf life and the influence of the addition amount of yeast and xylo-oligosacchaide to the sensory and specific volume was investigated under a single factor method.Based on these results,the optimal formula for the preparation of rice bran toast was confirmed after the final confirmation studies under orthogonal method.The results showed that the optimal addition of rice bran was 6.0%,the optimal addition of yeast was 1.75%and the optimal addition of xylo-oligosacchaide was 1.25%.Meanwhile,the toast made of rice bran-flour mixture showed a good quality at the aspect of textural properties such as hardness,chewiness,cohesiveness and resilience during 72 hours storage time compared with that of whole flour toast.With the help of this study,a new type of toast was investigated and the nutritional value of rice bran was applied efficiently.