【摘要】 大米因其蛋白营养价值高,过敏性低而被世界半数以上人口作为主食。大米面包产品的开发不仅能满足人们对食品的营养和新产品的开发要求,还能使粮食资源得到了充分的利用,对大米的深加工具有重要的意义。试验以香糯一号米粉为主要原料,研究了大米粉在糊化预处理条件下添加4种添加剂(羧甲基纤维素钠、海藻酸钠、黄原胶和卡拉胶)对大米面包品质变化的影响规律。大米粉在经预糊化处理条件下制成的大米面包的感官特性及质构特性结果表明,添加0.2%的CMC-Na时制作的大米面包在体积上有明显改善;海藻酸钠对改善大米面包品质无明显改善作用;黄原胶的最适添加量为0.05%,但是容易产生粘牙的问题;添加卡拉胶制作的大米面包存在硬度大的特点,最适浓度为0.25%。更多还原

【Abstract】 Rice, which was with high nutritional value protein and low allergy, was used as the staple food by more than half the world’s population. The development of rice flour bread could not only meet people’s need on food nutrition and requirements to new product development, but also could fully utilize grain resources which had great significance for deep processing of rice. In this study, sweet waxy 1 was used as the main raw materials. The effects of several different additives, which included CMC-Na, sodium alginate, xanthan, and carrageenan, to the quality of rice bread with pre-gelatinized rice flour, were investigated; Meanwhile, the most suitable amounts of the four additives were determined. The results of the sensory and textural qualities of rice bread made with pre-gelatinized rice flour indicated that 0.2% CMC-Na could improve the volume of the rice bread obviously, while the rice bread showed no significant changes by adding sodium alginate; And the results also indicated that the rice bread could get the best quality with adding 0.05% xanthan, while with the problem of sticking the teeth; The optimum concentration of carrageenan was 0.25% while it had the phenomenon of large hardness.更多还原