糙米酵素添加量对馒头品质影响研究

Research on Effect of Brown Rice Ferment Additive Amount on Quality of Steamed Bread

在小麦粉中添加不同比例的糙米酵素制作馒头,对其面团特性进行分析,并通过正交试验确定馒头中添加糙米酵素的最佳工艺参数。结果表明:随着糙米酵素添加量的增加,面团的吸水率逐渐下降;面团的形成时间、稳定时间、弱化度、拉伸能量、延伸度、拉伸阻力、拉伸比,在糙米酵素添加量为0~7%时均稍有下降但变化不大,在糙米酵素添加量为9%时均急剧下降且变化十分明显。糙米酵素馒头的最佳配方为:糙米酵素7%、白糖6%、酵母1.1%、水46%。

Different proportion of brown rice ferment was added into wheat flour to make steamed bread, and then the characteristics of the dough were analyzed, and the optimum process parameters of adding brown rice ferment to steamed bread were determined by orthogonal test. The results showed that： With the increase of the amount of brown rice ferment, the water absorption rate of the dough decreased gradually. The formation time, stability time, weaken degrees, stretching energy, extension, stretching resistance, draw ratio, the brown rice enzyme addition amount of 0 ~ 7% were slightly lower, but the change is not obvious. When the amount of brown rice fermentase was 9%, it decreased sharply and the change was obvious. The best processing conditions for brown rice ferment steamed bread are： 7% brown rice ferment, 6% sugar, 1.1% yeast, 46% water.