发芽糙米米面包的加工工艺研究

Processing Technology of Germinated Brown Rice Bread

试验以发芽糙米粉和小麦粉为原料,按一定比例采用直接发酵法制成米面包。工艺中通过添加转谷氨酰胺酶(TG)和谷朊粉提高面包品质、增加发芽糙米粉的添加量。通过单因素试验和正交试验确定发芽糙米米面包的最佳配方(质量分数)为:转谷氨酰胺酶(TG)0.15%,谷朊粉12%,发芽糙米粉22%,水55%(以小麦粉和发芽糙米粉的总量为基准);最佳工艺参数为:发酵时间2.5 h,醒发时间60 min,烘烤温度(底火)220℃(180℃),烘烤时间22 min。

In this experiment,nutrient-rich germinated brown rice bread and wheat flour are used as ingredients in a certain proportion to be made into bread by the direct fermentation method.In this process,transglutaminase（TG） and wheat gluten are added to improve the quality of the brown rice bread,and increase the added amount of the germinated brown rice flour. Finally,the best recipe and optimum technological parameter of germinated brown rice bread are obtained through single factor test and orthogonal experimental.The best recipe follows as： the percentage of transglutaminase（TG） is 0.15%,wheat gluten content 12%,germinated brown rice flour content 22%,water content 55%（the total amount of wheat flour and germinated brown rice powder as the base）;The optimum technological parameters follow as： fermentation time 2.5 h,proofing time 60 min, baking temperature（primer） 220 ℃（180 ℃）,and baking time 22 min.