糙米粉添加量对面包品质的影响

摘要

研究了糙米粉添加量（10％～70％）对糙米面包品质的影响。结果表明：随着糙米粉添加量增大，糙米面包体积逐渐减小，弹性、内聚性、回复性逐渐降低；面包的硬度、胶黏性、耐咀性逐渐升高，孔壁厚度、气孔直径及粗糙气孔体积都随之增大，气孔壁加厚，结构粗糙、紧实，面包芯颜色逐渐加深，外观有褶皱出现，当添加量为40％时，其外观及口感可以接受。%The impact of the addition amount of the brown rice flour on bread quality was studied.The re-sults showed that along with the addition amount of brown rice flour increased,the volume,the springi-ness,cohesiveness and the resilience of bread decreased,whereas the hardness,gumminess and chewiness increased,and the cellular holes′wall thickness,diameter and coarse air hole volume of brown rice bread increased.The cellular holes′wall became thicker and the structure rougher and tighter,the crumb color of brown rice bread darker,and the wrinkles appeared.When the addition amount was 40%,the appearance and taste can be acceptable.