摘要
以大米粉和小麦粉为主要原料,采用快速发酵法,并辅以谷朊粉制作大米面包.研究确定了谷朊粉的添加对快速发酵法大米面包成品品质的影响规律,通过单因素和正交实验方法探讨了各因素对大米面包感官评分及比容的影响,并确定了大米面包制作的最佳配方及工艺参数为,谷朊粉10%,米面粉比例5∶5,CMC4%,绵白糖12%,酵母1. 5%,醒发时间2 h.以此方法制作的面包硬度较小,回复性较大,弹性、咀嚼性和内聚性略高,横截面气孔较大,内部组织疏松.
Rice bread was made with rice and wheat flour as main raw material and wheat gluten as accessory by fast fermentation.The influence of wheat gluten to rice bread characteristics was examined.Though single factor and orthogonal experiment method,the effects of factors on sensory evaluation and specific volume of rice bread was investigated.The results showed that the optimum formula and technology parameters for making rice bread was wheat gluten 10%,rice and wheat flour ratio 5∶5,CMC 4%,sugar 12%,yeast 1.5%,fermentation time 2.0 h.The hardness of rice bread was smaller,and it s resilience,elasticity,chewiness and cohesiveness was slightly high.The porosity was larger,and internal organization was loose.
作者
陈凤莲
李鑫铭
石彦国
曲敏
张光
吕铭守
汤晓智
刘羽佳
CHEN Feng-lian;LI Xin-ming;SHI Yan-guo;QU Min;ZHANG Guang;LV Ming-shou;TANG Xiao-zhi;LIU Yu-jia(School of Foodstuff Engineering,State Key Laboratory for Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China;School of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023)
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2019年第1期49-55,共7页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
哈尔滨市科技创新人才研究专项基金项目(青年后备人才创业类)(2017RAQXJ030)
黑龙江省普通高等学校青年创新人才培养计划(UNPYSCT-2017199)
质构重组技术对米-面混合面团及其烘焙品质的改善作用研究(18XN081)
关键词
大米粉
面包
快速发酵
谷朊粉
硬度
弹性
rice flour
bread
rapid fermentation
wheat gluten
hardness
elasticity
