路飞;王坤;马涛;任文涛;李哲;刘春娣;单秀峰;

• 1:沈阳师范大学粮食学院
• 2:辽宁省农科院
• 3:渤海大学化学化工与食品安全学院
• 4:沈阳农业大学工程学院

摘要(Abstract)：

随着人们生活水平的提高,人们不仅仅满足于现在的食品品质,而且部分的消费者吃惯了主食米饭类的粮食,不习惯现有的面包味道。由于我国是大米生产大国,开发大米面包制品。不仅可以充分利用稻米资源,增加大米的附加值,同时为我国广大城乡居民提供了一种价格低廉、营养丰富的方便食品,意义十分深远。以大米粉、小麦粉作为主要原料,探讨了大米粉预糊化处理对改善大米面包品质的影响,同时采用单因素及正交实验设计方法对大米面包的二次发酵法生产工艺进行了优化。根据对大米面包的感官评分和质构特性分析,糊化时间在12min时,大米面包的品质最佳;结果表明,添加48%的水,30%大米粉,10%糖,1.5%酵母(以大米粉和小麦粉的总量计)的面包品质最佳。

关键词(KeyWords)： 大米面包;大米粉预糊化;二次发酵法

Abstract:

Keywords:

基金项目(Foundation): 辽宁省自然科学基金资助项目(2014020122);; 沈阳师范大学引进人才科研启动基金资助项目;; 沈阳师范大学重大项目孵化工程立项项目

作者(Author): 路飞;王坤;马涛;任文涛;李哲;刘春娣;单秀峰;

Email:

DOI:

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