食品与机械2025，Vol.41Issue(5)：225-231,7.DOI:10.13652/j.spjx.1003.5788.2025.60049
米面包品质改良研究进展
Research progress on quality enhancement of rice bread
摘要
Abstract
Owing to the low allergenicity and high digestibility,rice bread has become an important alternative product to traditional wheat bread.However,the molecular characteristics of rice make it challenging for rice to form a continuous viscoelastic network akin to gluten.Consequently,the gas retention efficiency of rice dough is substantially diminished,resulting in quality degradation problems in rice bread,such as inadequate flavor,textural hardening,crumbling,and easy staling.To this end,both domestic and international scholars have examined the variations in the moisture content,texture,color,and flavor of rice bread.Meanwhile,various strategies for quality enhancement are summarized,including the selection and pretreatment of raw materials,exogenous improvement,sourdough fermentation technology,frozen dough techniques,and innovative baking technology.Finally,an experimental reference and theoretical foundation are provided for improving the quality of rice bread and controlling its degradation.关键词
米面包/品质改良/改良剂/加工工艺Key words
rice bread/quality enhancement/amendment/processing technology引用本文复制引用
郭恬,霍坚,程昊,易翠平..米面包品质改良研究进展[J].食品与机械,2025,41(5):225-231,7.基金项目
广西糖资源绿色加工重点实验室开放基金(编号:GXTZYKF202306) （编号:GXTZYKF202306）
