挤压糙米粉对糙米面团及面包品质的影响

Effect of Extruded Brown Rice Flour on the Quality of Dough and Bread Prepared from Brown Rice Flour

将糙米粉(生粉)与挤压糙米粉(熟粉)分别按照生熟比10∶0,9∶1,8∶2,7∶3,6∶4比例混合制备成混合粉,然后将糙米混合粉与谷朊粉按照8∶2的比例混合制备糙米面团及面包。研究挤压糙米粉添加量对糙米面团及面包品质的影响。结果表明:随着挤压糙米粉添加量的增加,糙米面团网络结构越疏松,孔隙越大,黏弹性均比未添加挤压糙米粉的面团低,糙米面包比容先减小后增大。添加挤压糙米粉后,糙米面包的硬度降低,感官评分值升高。放置1~4 d,糙米面包的硬度增加值随着挤压糙米粉添加量的增加而降低,面包弹性均比未添加挤压糙米粉面包的高。挤压糙米粉的添加有利于面包延缓老化,提升品质,当生熟比为6∶4时,面包品质最好。

The mixture of brown rice flour and extruded brown rice flour was prepared at ratio of 0∶10,1∶9,2∶8,3∶7 and 4∶6,respectively.Each kind of mixture was mixed with gluten at ration of 8∶2 to make dough and bread,and the effect of addition amount of extruded brown rice flour on the quality of dough and bread was studied.The results showed that the network of brown rice dough became more loosened,the hole of the network became larger,and the viscoelasticity of dough became lower with the addition of extruded brown rice flour.The specific volume of the bread became smaller and then larger.The hardness of bread decreased and sensory value increased with the addition of extruded brown rice flour.In the shelf test,the increase amplitude of hardness decreased with the increase of extruded brown rice flour,the elasticity of bread was higher than that of bread without extruded brown rice flour.The utilization of extruded brown rice flour was beneficial for inhibiting retrogradation and improving quality of bread,and the quality of bread was the best when the ratio of brown rice flour and extruded brown rice flour was 6∶4.