探讨了7种大米粉（软米、香糯1号、辽河五、千米糯、辽粳294、371、稻花香）的特性与大米面包品质的关系，并分别建立了大米面包品质各指标与直链淀粉含量、淀粉的溶解度和膨胀度之间的回归模型。大米面包是由经预糊化的大米粉和小麦粉混合后，采用一次发酵法制成，其中大米粉的添加量为20%。结果表明：香糯1号和软米在一定程度上提高了面包的比容积，是最适宜制作大米面包的大米品种；大米的直链淀粉含量对大米面包品质影响最大（r=0.5463）；直链淀粉含量、淀粉的溶解度和膨胀度3个因素对大米面包的比容积、硬度、负载、弹性、咀嚼性和感官评价方面有一定的影响。%The relationships between seven kinds of rice flour properties (Soft rice, Xiangnuo1, Liaohe5, Qianminuo, Liaojing 294, 371, Daohuaxiang) and rice bread qualities was discussed;and the regression models between all the indicators of rice bread and amylose content, solubility and swelling power of starch were established respectively. The rice bread was made with pre-gelatinizated rice flour substituted for 20%of the wheat flour. The fast fermentation method was used as rice bread making. The results indicated that Xiangnuo1 and Soft rice can improve the specific volume of rice bread to a certain extent;these two rice cultivars were very suitable for bread making. Amylose content of rice had the greatest influence on rice bread quality (r=0.546 3).The three factors including amylose content, starch solubility, swelling power of starch, had certain influence on the specific volume, hardness, load, elasticity, chewiness and sensory evaluation of the rice bread.
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