摘要
糙米酵素以发芽糙米粉、蜂蜜、玉米胚油等作为底物,由酵母发酵制成,含有更多的生物活性成分,如γ-氨基丁酸、谷胱甘肽。主要研究在小麦粉中添加不同比例的糙米酵素粉、酵母、水、糖、盐制出口感香甜适中、纹理结构均匀、色泽洁白、风味俱佳的糙米酵素面包。通过正交试验得出最佳工艺参数,并对品质(感官、理化指标、功能成分)进行分析。试验结果表明,以100 g面包粉为基准,添加5 g糙米酵素粉、1.1 g酵母、55 g水、1.0 g盐时,面包的工艺效果最佳。糙米酵素面包中含有谷胱甘肽和γ-氨基丁酸分别为0.038和0.2307 mg·L^(-1)。对糙米酵素面包进行感官评价结果表明,面包体积大小适中、口感香甜、表皮色泽正常、纹理结构均匀、面包芯色泽洁白、富有弹性。对糙米酵素面包进行理化测定的结果表明,其中水分含量为23.2%,酸度为1.6°T,酸价为0.63 mg·g^(-1),过氧化值为0.016 g/100 g。
Brown rice enzyme is made from germinated brown rice flour,honey,and corn germ oil as substrates and fermented by yeast.Brown rice enzymes contain more bioactive components such asγ-aminobutyric acid and glutathione.The main study was to add different ratios of brown rice enzyme powder,yeast,water,sugar,and salt to wheat flour to produce brown rice enzyme bread with moderate sweetness,uniform texture structure,white color,and good flavor.The best process parameters were obtained through orthogonal tests,and the quality(sensory,physical and chemical indexes,functional components)was analyzed.The test results show that the best process results of the bread are obtained when 5 g of brown rice yeast powder,1.1 g of yeast,55 g of water and 1.0 g of salt are added to 100 g of bread flour as the base.The results of sensory evaluation of brown rice enzyme bread show that the bread is moderate in size,sweet in taste,normal in crust color,even in texture structure,and white in core color and elasticity.The physical and chemical measurements of brown rice leavened bread show that the moisture content of brown rice leavened bread is 23.2%;acidity 1.6°T;acid value 0.63 mg·g^(-1);peroxide value 0.016 g/100 g.
作者
姜忠丽
宫林煜
刘婧靓
白琼
涂向辉
JIANG Zhongli;GONG Linyu;LIU Jingliang;BAI Qiong;TU Xianghui(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《沈阳师范大学学报（自然科学版）》
CAS
2022年第3期237-241,共5页
Journal of Shenyang Normal University:Natural Science Edition
基金
辽宁省教育厅科学研究经费项目(LFW202002)。
关键词
糙米酵素
面包
工艺
品质
brown rice enzyme
bread
process
quality
