快速发酵法大米面包的制备研究
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摘要
以大米粉和小麦粉为主要原料,采用快速发酵法,并辅以谷朊粉制作大米面包.研究确定了谷朊粉的添加对快速发酵法大米面包成品品质的影响规律,通过单因素和正交实验方法探讨了各因素对大米面包感官评分及比容的影响,并确定了大米面包制作的最佳配方及工艺参数为,谷朊粉10%,米面粉比例5∶5,CMC4%,绵白糖12%,酵母1. 5%,醒发时间2 h.以此方法制作的面包硬度较小,回复性较大,弹性、咀嚼性和内聚性略高,横截面气孔较大,内部组织疏松.
Rice bread was made with rice and wheat flour as main raw material and wheat gluten as accessory by fast fermentation. The influence of wheat gluten to rice bread characteristics was examined. Though single factor and orthogonal experiment method,the effects of factors on sensory evaluation and specific volume of rice bread was investigated. The results showed that the optimum formula and technology parameters for making rice bread was wheat gluten 10%,rice and wheat flour ratio 5∶ 5,CMC 4%,sugar 12%,yeast 1. 5%,fermentation time 2. 0 h. The hardness of rice bread was smaller,and its resilience,elasticity,chewiness and cohesiveness was slightly high. The porosity was larger,and internal organization was loose.
Rice bread was made with rice and wheat flour as main raw material and wheat gluten as accessory by fast fermentation. The influence of wheat gluten to rice bread characteristics was examined. Though single factor and orthogonal experiment method,the effects of factors on sensory evaluation and specific volume of rice bread was investigated. The results showed that the optimum formula and technology parameters for making rice bread was wheat gluten 10%,rice and wheat flour ratio 5∶ 5,CMC 4%,sugar 12%,yeast 1. 5%,fermentation time 2. 0 h. The hardness of rice bread was smaller,and its resilience,elasticity,chewiness and cohesiveness was slightly high. The porosity was larger,and internal organization was loose.
引文
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[14] CHEN F,LI X,LV M,et al. Analysis of Compositions and Physical Characteristics of Different Rice From Heilongjiang China[C]//Materials Science&Engineering Conference Series. 2018.
[2] FOSTE M,NORDLOHNE SD,ELGETI D,et al. Impact of quinoa bran on gluten-free dough and bread characteristics[J]. European Food Research&Technology,2014,239(5):767-775.
[3]路飞,马涛,李新华,等.不同品种大米粉对大米面包感官及质构特性影响的比较[J].食品研究与开发,2014,35(20):72-75.
[4]刘俊飞,汤晓智,扈战强,等.外源添加面筋蛋白对小麦面团热机械学和流变特性的影响[J].现代食品科技,2015,31(2):133-137.
[5]姚佳,贾健斌,靳秔,等.大米面包制作及其感官品质研究[J].食品科技,2015,40(7):169-172.
[6]张滢滢,候忍忍,陈海华,等.谷朊粉对面包基础粉品质特性的影响[J].粮油食品科技,2014,22(2):85-88.
[7]张守文.面包科学与加工工艺[M].北京:中国轻工业出版社,1996.
[8]陈凤莲,于晶.低脂型营养面包的制备研究[J].哈尔滨商业大学学报:自然科学版,2015,31(6):721-725.
[9]姚佳,贾健斌,靳秔.大米面包制作及其感官品质研究[J].食品科技,2015,40(7):169-172.
[9]崔晚晚,李利民,郑学玲.谷朊粉对面筋和面团流变学及面条质构特性的影响[J].食品科技,2018,43(6):165-171.
[10] HIROYUKI Y,FUKUI K,KAJIWARA I,et al. Development of gluten-free rice bread:Pickering stabilization as a possible batter-swelling mechanism[J]. LWT-Food Science and Technology,2016,79:632-639.
[11] SCHOBER T J,O'BRIEN C M,MCCARTHY D,et al. Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits[J]. European Food Research&Technology,2003,216(5):369-376.
[12]吴娜娜,王娜,谭斌,等.谷朊粉对糙米粉面团性质影响研究[J].粮油食品科技,2018,26(3):7-11.
[13]汤晓智,扈战强,周剑敏,等.糙米粉对小麦面团流变学及饼干品质特性的影响[J].中国农业科学,2014,47(8):1567-1576.
[14] CHEN F,LI X,LV M,et al. Analysis of Compositions and Physical Characteristics of Different Rice From Heilongjiang China[C]//Materials Science&Engineering Conference Series. 2018.