不同米粉对酵子及馒头品质影响研究

Effects of different rice flour on Jiaozi and steamed bread quality

选择5种不同的大米(包括2种粳米、2种糯米和1种籼米)为原料制作米粉酵子,并制成馒头,探究不同的米粉酵子对馒头品质、风味的影响。初步研究发现2种粳米米粉酵子发酵力明显比2种糯米米粉酵子强,而籼米处于两者之间。2种粳米米粉酵子蒸制成的馒头在比容、白度方面具有明显优势。2种糯米米粉酵子蒸制的馒头则在质构各方面都较为接近,优于籼米米粉酵子做成的馒头,次于粳米米粉酵子做成的馒头。初步研究显示籼米米粉酵子不太适合做馒头。

This topic mainly would choose five different rice（including 2 kinds of japonica rice, glutinous rice and one indica rice） as raw material making rice flour Jiaozi and steamed bread, to explore the impact of different rice flour Jiaozi on the quality of steamed bread flavor. The preliminary studies reveal the fermentation that two kinds of japonica rice flour jiaozi was significantly stronger than two kinds of glutinous rice flour Jiaozi, and indica rice flour jiaozi was in between. Steamed bread with two kinds of japonica rice flour Jiaozi had obvious advantages in volume and whiteness. Steamed bread with two kinds of glutinous rice flour Jiaozi was relatively close in qualitative structure, and it was superior to steamed bread with indica rice flour Jiaozi but inferior to steamed bread with japonica rice flour Jiaozi. So the initial research showed indica rice flour jiaozi was not suitable for steamed bread making.