【摘要】 为开发新型米糠食品,以挤压处理全脂米糠粉和谷朊粉为功能性食品原料,按不同比例添加到面包粉中制作米糠营养复合面包。研究了不同米糠添加量对面包比容、质构特性、感官品质等方面的影响。结果表明,米糠添加量为6%,谷朊粉添加量为2%时,面包物性与普通面包相近,且部分指标优于普通面包,其感官评价结果较为优秀,为消费者所接受。更多还原

【Abstract】 In order to develop a new type of rice bran food, the whole rice bran and wheat gluten were extruded as functional food materials and added into bread flour in different proportion to produce rice bran nutritional compound bread. The effects of different amount of rice bran on specific volume, texture and sensory quality of bread were studied. The results showed that when the rice bran content was 6%and gluten content was 2%, the physical properties of bread were similar to that of ordinary bread, and some indexes were better than that of ordinary bread. The sensory evaluation results of bread were good and accepted by consumers.更多还原