文章摘要
糙米干法和湿法微粉碎对其面团及面包品质影响研究
Effect of micro-grinding of brown rice flour by dry and wet methods on the quality of dough and bread
投稿时间:2017-09-19  修订日期:2017-09-19
DOI:
中文关键词: 糙米,干法和湿法微粉碎,面团性质,面包品质
英文关键词: brown rice, micro-grinding by dry and wet methods, dough properties, bread quality
基金项目:“十三五”国家重点研发计划(2017YFD0401103);国家自然科学基金青年基金项目(31501524)
作者单位E-mail
吴娜娜 国家粮食局科学研究院 wnn@chinagrain.org 
王娜 国家粮食局科学研究院
河北科技大学 
 
谭斌 国家粮食局科学研究院 tb@chinagrain.org 
田晓红 国家粮食局科学研究院  
刘明 国家粮食局科学研究院  
翟小童 国家粮食局科学研究院  
摘要点击次数: 710
全文下载次数: 0
中文摘要:
      采用球磨粉碎机,将糙米分别进行干法和湿法微粉碎后,与谷朊粉以4:1比例混合,制备糙米面团和面包,研究了干法和湿法微粉碎对糙米面团和面包品质的影响。结果表明,随着粉碎时间的延长,干法和湿法制备的糙米粉粒度显著降低,湿法粉碎的破损淀粉含量较干法的少。干法粉碎糙米面团结构越来越致密,弹性和粘性逐渐升高,糙米面包比容降低,硬度和耐咀性增大,弹性降低。湿法粉碎糙米面团越来越致密,面团弹性和粘性先升高后降低,糙米面包比容先升高后降低,面包硬度和耐咀性升高,弹性降低。干法粉碎15min(微粉A),湿法粉碎40 min(微粉X)时,面包的比容最大,硬度和弹性适中,面包的品质较好。
英文摘要:
      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.
View Fulltext   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮