食品工业科技2017，Vol.38Issue(14)：55-60,70,7.DOI:10.13386/j.issn1002-0306.2017.14.012
发芽糙米和羟丙基甲基纤维素对面包品质的影响
Effect of germinated brown rice and hydroxypropyl methyl cellulose on the quality of bread
摘要
Abstract
The effect of germinated brown rice powder(GBR)and hydroxypropyl methyl cellulose (HPMC)added into flour on the bread qualities was studied in this paper.The results showed that the specific volume,hardness and elasticity of the bread prepared by adding GBR with 80 meshes or 100 meshes were better than those of bread made by adding GBR with 60 meshes.The differences between the bread prepared by adding GBR with 80 meshes and the bread made by GBR with 100 meshes were not significant(p ＞ 0.05).As the amount of germinated brown rice increasing,the specific volume,springiness and cohesiveness of bread decreased,but the hardness increased.When the amount of GBR was 40％,the taste of bread was already unacceptable.The qualities of the bread added high concentration GBR could be considerably enhanced by adding HPMC.And as the adding amount increasing,the sensory quality of the bread was gradually improved.When the HPMC concentration reached 2％,the sensory characteristics and the integral acceptability were improved,demonstrated by the significant increase of bread specific volume,elasticity and cohesiveness,and the decrease of hardness.In addition,by examining the microstructure of mixed dough,revealed that adding HPMC can effectively improved the dough gluten network structure.Therefore,adding HPMC to the bread containing high concentration GBR could be a potent way that effectively enhanced the quality of the bread.关键词
发芽糙米/面包/品质改良剂/质构/感官品质Key words
germinated brown rice/bread/bread quality modifier/texture/sensory quality分类
轻工纺织引用本文复制引用
曹磊,夏青,宋玉,陆超群,陶澍,刘超..发芽糙米和羟丙基甲基纤维素对面包品质的影响[J].食品工业科技,2017,38(14):55-60,70,7.基金项目
安徽省农业科学院学科建设项目(16A1236) （16A1236）
安徽省农业科学院科技创新团队项目(14C1206). （14C1206）
