糙米干法和湿法微粉碎对面团及面包品质的影响
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“十三五”国家重点研发计划项目(2017YFD0401103);国家自然科学基金青年科学基金项目(31501524)


Effect of Micro-grinding of Brown Rice Flour by Dry and Wet Methods on the Quality of Dough and Bread
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    摘要:

    随着人民生活水平的改善,对大米口感品质的期望越来越高,其中大米的硬度和黏度品质是众多口感品质中最具识别性的两种,可通过质构仪进行表征。本文详细探讨影响大米质构品质的主要因素,介绍测定大米质构品质常用的方法以及发展趋势。由于淀粉是大米最主要的组分,因此还综述了淀粉的多层级结构及其表征方法,并重点总结大米主要质构品质(硬度和黏度)的分子机制,即淀粉结构与大米质构品质的构效关系,以期为大米口感品质的改善与美味米制食品的开发提供借鉴。

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    Brown rice was micro-ground by dry and wet methods, and then mixed with gluten at ratio of 4 ∶ 1 to prepare the dough and bread. The effect of micro-grinding by dry and wet methods on the quality of dough and bread was studied. The results showed that the particle size of brown rice flour by dry and wet methods decreased with the increase of micro-grinding, and the damaged starch content of brown rice flour by wet method was less than that by dry method. The structure of dough by dry method became more compact, viscoelasticity of dough increased, specific volume and elasticity of bread decreased, and hardness and chewiness increased with the increase of micro-grinding time. On the other, the structure of dough by wet method became more compact, viscoelasticity of dough and specific volume of bread increased at first and then decreased, hardness and chewiness of bread increased, and elasticity of increased with the increase of micro-grinding time. The specific volume of bread was the largest, and the hardness and elasticity of bread was appropriate when the dry and wet grinding time was 15 min and 40 min, respectively.

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王娜;吴娜娜;谭斌;田晓红;刘明;翟小童;.糙米干法和湿法微粉碎对面团及面包品质的影响[J].中国食品学报,2020,20(1):166-171

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  • 在线发布日期: 2020-02-03
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