胶体对大米面团性能及大米面包品质的影响

Effect of colloid on the properties of rice dough and the quality of rice bread

研究果胶、卡拉胶和阿拉伯胶对米粉糊化特性和大米面团质构特性的影响。在单因素试验的基础上,通过响应面法优化大米面团的制作配方,并分析大米面包的品质特性。结果表明:果胶对大米面团的改性效果最佳,以碎米粉质量为基准,大米面团的最佳配方为果胶添加量6.7%、水添加量79%、盐添加量0.52%、醒发时间90 min,在此条件下制备的大米面团质构综合评分为52.51±3.42;用此面团制作的大米面包的质构综合评分为51.99±1.02、比体积为(2.24±0.34)mL/g、感官评分为85.00±2.28。

The effects of pectin,carrageenan and arabic gum on the pasting properties of rice flour and the texture properties of rice dough were studied.On the basis of single factor test,the formulation of rice dough was optimized by response surface methodology,and the quality characteristics of rice bread were analyzed.The results showed that pectin had the best modification effect on rice dough.Based on the quality of crushed rice flour,the best formula of rice dough was pectin 6.7%,water 79%,salt 0.52%,awakening time 90 min.Under these conditions,the comprehensive texture score of rice dough prepared was(52.51±3.42),and the comprehensive texture score of the rice bread made with this dough was(51.99±1.02),the specific volume was(2.24±0.34)mL/g,and the sensory score was(85.00±2.28).