糙米干法和湿法微粉碎对面团及面包品质的影响

Effect of Micro-grinding of Brown Rice Flour by Dry and Wet Methods on the Quality of Dough and Bread

将糙米分别进行干法和湿法微粉碎,与谷朊粉以4:1比例混合,制备糙米面团和面包,研究干法和湿法微粉碎对糙米面团和面包品质的影响。结果表明,经干法和湿法微粉碎后糙米粉颗粒细度显著降低,湿法粉碎糙米粉破损淀粉含量较少。干法粉碎糙米粉面团结构致密,弹性和黏性升高,糙米面包比容降低,硬度和耐咀性增强,弹性降低。随着粉碎时间的延长,湿法粉碎糙米粉-谷朊粉面团的黏性和弹性先升高后降低,面团网络结构更加紧密,其面包的比容与黏性和弹性变化规律一致,面包耐咀性和硬度增加,弹性降低。干法粉碎15 min(微粉A),湿法粉碎40 min(微粉X)时,糙米面包的比容最大,硬度和弹性适中,面包的品质较好。

Brown rice was micro-ground by dry and wet methods,and then mixed with gluten at ratio of 4∶1 to prepare the dough and bread.The effect of micro-grinding by dry and wet methods on the quality of dough and bread was studied.The results showed that the particle size of brown rice flour by dry and wet methods decreased with the increase of micro-grinding,and the damaged starch content of brown rice flour by wet method was less than that by dry method.The structure of dough by dry method became more compact,viscoelasticity of dough increased,specific volume and elasticity of bread decreased,and hardness and chewiness increased with the increase of micro-grinding time.On the other,the structure of dough by wet method became more compact,viscoelasticity of dough and specific volume of bread increased at first and then decreased,hardness and chewiness of bread increased,and elasticity of increased with the increase of micro-grinding time.The specific volume of bread was the largest,and the hardness and elasticity of bread was appropriate when the dry and wet grinding time was 15 min and 40 min,respectively.