食品与机械2017，Vol.33Issue(1)：172-176,5.DOI:10.13652/j.issn.1003-5788.2017.01.039
亲水胶体对发芽糙米面包品质特性的影响
The effect of different hydrolloids on the quality of the germinated brown rice bread
摘要
Abstract
The effect of different hydrolloids on quality of the germinated brown rice (GBR) bread was investigated in this study, by adding different content of hydroxy propyl methyl cellulose, sodium alginate and xanthan gum.The results showed that different hydrolloids had different effects and suitable adding concentration on the bread.Compared with the GBR bread without any hydrolloids, the specific volume of bread increased by 25%, whereas its hardness decreased by 35%.However, the springiness and the cohesiveness increased by 9.5% and 9.8%, respectively, when added with 2% hydroxy propyl methyl cellulose in the bread.After adding 0.1% sodium alginate, the specific volume and the springiness of bread increased by 19% and 10% respectively, while the hardness decreased by 31%.However, the xanthan gum could not improve the quality of the GBR bread.关键词
发芽糙米/面包/胶体/品质特性Key words
germinated brown rice/bread/hydrocolloids/quality characteristic引用本文复制引用
曹磊,夏青,宋玉,陆超群,陶澍,刘超..亲水胶体对发芽糙米面包品质特性的影响[J].食品与机械,2017,33(1):172-176,5.基金项目
安徽省农业科学院学科建设项目(编号:16A1236) （编号:16A1236）
安徽省农业科学院科技创新团队(编号:14C1206) （编号:14C1206）
