超微粉碎糙米粉对馒头品质和营养特性的影响

Effects of Superfine Brown Rice Flour on Quality and Nutritional Characteristics of Steamed Bread

该试验研究了不同替代量(0%、10%、15%和20%)的超微粉碎糙米粉对馒头理化性质、营养成分和感官品质的影响,测定了面团的混合特性和拉伸特性以及馒头的质构特性、营养成分和感官品质。结果表明:小麦粉中添加超微粉碎糙米粉可降低面团的强度、延展性;超微粉碎糙米粉会显著增加馒头的硬度、咀嚼性和黏性;超微粉碎糙米粉替代量为10%时,馒头的所有感官指标均无显著差异,整体可接受性与未添加超微粉碎糙米粉的馒头相近。该试验研究结果为糙米粉在面制品中的应用提供了参考依据。

In this experiment,the effects of different substitutions(0%,10%,15%and 20%)of superfine brown rice flour on the physicochemical properties,nutritional components and sensory quality of steamed bread were studied.The mixing and stretching properties of dough and the texture properties,nutritional components and sensory quality of steamed bread were determined.The results showed that adding superfine brown rice flour to wheat flour could reduce the strength and extensibility of dough.Superfine brown rice flour could significantly increase the hardness,chewiness and viscosity of steamed bread.There was no significant difference in all sensory indexes of steamed bread when the replacement amount of superfine brown rice flour was 10%,and the overall acceptability was similar to that of steamed bread without superfine brown rice flour.This study provides a reference for the application of brown rice flour in pasta products.