Research Progress on Quality Improvement of Rice Bread
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摘要: 米粉成分中缺乏面筋蛋白,会使大米面包在制作过程中存在面团难以形成有效的网络结构、不易成型、品质差(持水性、持气性、弹性和内聚性)、老化速率快等缺点,从而影响面包的质构特性以及感官品质等。本文综述了国内外研究人员对大米面包品质改良的研究进展,通过添加外源性物质如乳化剂、蛋白质、酶、亲水胶体、盐类等和运用改良技术,如酸面团发酵技术、发芽技术、挤压膨化等技术,来改善大米面包的综合品质,对大米面包的开发研究具有重要的参考价值。Abstract: Due to the lack of gluten protein in the components of rice flour, there are some disadvantages in the production process of rice bread, such as difficult in forming an effective network structure, difficult to form, poor in quality (water holding capacity, gas holding capacity, elasticity and cohesion), and fast in aging rate, which will affect the texture characteristics and sensory quality of bread. This article summarizes the research progress of rice bread quality improvement by researchers at home and abroad, by adding exogenous substances such as emulsifier, protein, enzyme, hydrocolloid, salt, etc., and using improved techniques such as sourdough fermentation technology, germination technology, extrusion and other technologies to improve the comprehensive quality of rice bread, which has important reference value for the development and research of rice bread.
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Keywords:
- rice bread /
- quality improvement /
- exogenous substances /
- technology
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大米是我国主要粮食之一,且产量在世界居于首位。大米中含有丰富的碳水化合物、蛋白质以及B族维生素等,大米蛋白的生物价、氨基酸构成比例、蛋白质的消化率以及蛋白质净利用率都比小麦、大麦、玉米等禾谷类作物高,具有较高的营养价值。此外,大米还具有低致敏性、易于吸收、独特米香味等特点,因此以大米为原料制作出的食品受到人们的广泛欢迎。
大米中的面筋不足,导致大米面团形成的空间网络结构以及面团的加工适应性能较差,容易导致大米面包出现老化、感官品质以及质构特性较差等现象[1-3]。因此,研究并改进米面包的品质是十分必要的。近年来,国内外研究人员对大米面包的工艺和品质改良进行了日臻深入的研究[4-8]。大米面包的开发,不仅提高了大米资源的利用率、大米的附加值,还弥补了小麦面包营养成分不均衡、易产生乳糜泻过敏症状的缺点,满足了人们的饮食需求和对食品营养价值的要求[9-10]。本文主要综述了影响大米面包品质的因素和国内外大米面包品质改良的方法,对大米面包的开发研究具有重要的参考价值。
1. 大米面包品质形成及其影响因素
1.1 大米面包品质形成
大米面包通常含义包括两种,分别指不含面粉的原料制成的大米面包以及在面粉中添加米粉制成的大米面包[11]。目前在小麦面粉中添加米粉制作的大米面包较为常见,以米粉和小麦粉为原料制作米面包,不仅解决了大米加工副产品(碎米)的增值利用或谷物不足的问题,还使得面包中的各种氨基酸配比更加合理、蛋白质质量提高。
大米蛋白属于非麸质蛋白,用不含麸质的米粉原料制作大米面包可以减少易由麸质引起的过敏患病人群对含麸质食品的摄入量。最常见的由麸质引起的疾病是乳糜泻,乳糜泻是一种自身免疫病,是由基因易感人群摄入麸质蛋白所引起的;终生食用无麸质食品是解决该疾病的唯一最有效的办法[12]。但由于无麸质大米面包缺乏面筋蛋白,在面包的制作过程中,制成的面团不易形成有序的网络结构,面团的黏度、弹性、内聚性、延展性、保水性和吸水率等物性特征存在缺陷,导致面包的体积、硬度、口感、咀嚼性、组织结构以及感官特性受到影响。
1.2 影响大米面包品质的因素
影响大米面包品质的因素主要有原料性质(如大米种类、直链淀粉含量、大米粉的溶解性、米粉的粒径等)和加工技术等。国内吴娜娜等[13]将直链淀粉含量不同的五种糙米磨粉后与谷朊粉制成米面包,研究表明随着直链淀粉含量的升高,米面包的耐咀嚼性、比容增大,面包芯硬度、粘性、内聚性以及回复性减小,综合指标显示直链淀粉含量大于19%的糙米制作的米面包品质较好。路飞等[14]研究了7种大米粉(软米、香糯1号、辽河五、千米糯、辽粳294、371、稻花香)的特性对大米面包感官及质构特性的影响,试验中通过建立大米直链淀粉含量、溶解度和膨胀度与比容、硬度、弹性、咀嚼性和感官评分的回归分析模型,为大米面包的品质的预测提供了依据。Yano等[15]研究了直链淀粉含量对米面包烘焙品质的影响,研究表明用粗粉(粒度为132~200 µm)制得的米面包随直链淀粉含量的增大而增大,但当直链淀粉含量小于7%时,面包中心部位容易出现塌陷。Hera等[16]研究了面团水化程度和米粉粒度分布对无麸质大米面包品质及比体积显著增加;提高面团的含水率,面包的比体积也稳定增加。在综合考虑到面包体积以及粉粒结构的情况下,粗粉制得的面团的水化程度为90%~110%时制成的无麸质米面包品质最佳。在制作米面包时,不仅要考虑到原料颗粒的大小、面团的水合作用程度以及直链淀粉含量对面包的焙烤品质的影响,同时大米中直链淀粉的长度对大米面包结构的影响也不容忽视,选择高直链淀粉的大米粉原料对制作高品质的米面包很重要。
制粉方法按研磨时的加水量分为干法、半干法以及湿法粉碎,按研磨方式则可分为锤磨、低温磨以及球磨粉碎等,采用不同的制粉方法会对米粉粒径、破损淀粉含量、淀粉颗粒状态等有显著影响,从而会对大米面包的品质产生影响[17]。因此,选择合适的制粉方法对生产大米面包至关重要。Luo等[18]研究了低温冲击磨制备的糙米粉对无麸质米面包品质的影响,在制备的米粉平均粒径相近的情况下,低温冲击磨制备的米粉损伤淀粉含量比传统的干磨制备的米粉损伤淀粉含量少,较低的损伤淀粉含量有助于改善米面包的品质。王娜等[19]通过对微粉粒径、微粉破损淀粉含量、面团电镜扫描结构、面团动态流变特性、面包比容以及质构进行比较得出,湿法粉碎获得的糙米粉破损淀粉含量较少,干法粉碎获得的米粉制成的面团结构致密,弹性升高,黏性增大,面包比容和弹性减小,硬度和咀嚼性增强。Wu等[20]研究了湿磨法、旋流碾磨法和超细碾磨法等三种方法对制得的米粉性质和无麸质米面包品质的影响,得出碾磨方式对米粉的破损淀粉含量、淀粉颗粒状态、糊化温度和吸收焓有显著影响,与超细碾磨法和旋风碾磨法相比,湿磨法制备的淀粉颗粒完整性高,损伤淀粉含量低。如图1,淀粉损伤含量的降低会使大米面包获得较高的比体积、更强的网络结构、相对柔软的面包质地和均匀多孔的细胞结构[21]。由以上研究结果得出,经过不同的制粉方法获得的米粉中损伤淀粉的含量以及米粉颗粒的大小对大米面包的比体积、硬度、等有着显著影响,具有较低的损伤淀粉和较高的完整淀粉颗粒的米粉更适合制作米面包。
大米面包的制作加工技术也会对最终产品产生影响,研究发现醒发时间对大米面包的品质具有显著影响。与醒发1 h面包相比,醒发1.5 h的面包,比容反而降低,成品高度也有一些降低。面包成品剖面图如图2所示。
2. 大米面包的品质改良
近年来,国内外对大米面包的品质改良有较多的研究,通过添加一些外源物质如乳化剂、蛋白质、酶、亲水胶体以及盐类等,也有通过运用如酸面团发酵技术、发芽技术、冷冻处理、挤压膨化以及预糊化处理等改良技术改善面包的品质。
2.1 添加外源性物质
2.1.1 乳化剂
在烘焙食品中乳化剂是一种比较常见的添加剂,乳化剂具有改善面团内部组织结构、提高面团柔软性和延展性、增大面团体积、延缓面团老化的作用,并且还能使原辅料混合均匀,形成均质的面团。乳化剂在面包生产中的作用主要取决于乳化剂与面包各成分(油脂、蛋白质、淀粉)之间的相互作用,从而对面包的品质产生影响,如表1所示。常用于面包品质改良的乳化剂有硬脂酰乳酸钠(sodium stearyl lactate, SSL)、硬脂酰乳酸钙(calcium stearoyl lactylate, CSL)、单甘油酯二乙酰酒石酸酯(di-acetyl tartaric ester of monoglycerides, DATEM)、蔗糖脂肪酸酯(sucrose ester, SE)、单硬脂酸甘油酯(glycerin monostearate, GM)等。乳化剂SSL和DATEM具有两亲性和迁移到界面的能力,因此,可以降低表面张力并产生稳定的分散体系[22],提高面团的稳定性。Nunes等[23]研究了卵磷脂(lecithin, LC)、DATEM、蒸馏单甘酯(distilled monoglyceride, DM)及SSL添加量在最佳水平下对面糊流变性能及其淀粉老化的影响以及添加低、中、高三个水平剂量的乳化剂对无麸质面包(米粉、马铃薯淀粉)的影响;结果表明,LC和DATEM的添加对面包气孔大小和分布有显著影响,SSL和DM的添加则无显著差异(如图3)。LC在较低添加量条件下表现出更细的碎屑结构;DATEM在高剂量条件下,面包内部的气孔尺寸较小,得到更均匀的面包碎屑。贾洪信等[9]研究了添加不同量的GM对米面包的质构特性以及感官的影响,表明添加一定量的GM可以明显改善米面包的感官品质,提高其弹性,降低米面包的硬度、回复性以及黏聚性,同时还能延缓米面包在贮藏过程中质构特性的变化,从而达到提高其贮藏品质的目的,当添加0.5%的GM时,米面包的综合品质最佳,并且具有很好的抗老化效果。张中义等[24]研究了乳化剂的种类以及添加量对无麸质面包比容、硬度、色泽及感官品质的影响,结果表明添加乳化剂SSL、SE、LC、DM可增加面团持水性,降低面包硬度,增大面包比容,结构松软,气孔均匀,色泽改善,感官品质提高。
表 1 乳化剂与面包成分的作用机理及对面包品质的影响Table 1. Mechanism of action between emulsifier and bread ingredients and its influence on bread quality通过流变学、烘焙和感官评定发现,乳化剂的添加能够显著提高米面包的硬度、比体积以及感官评分等。在米面包的制作中,可以通过调整乳化剂的种类和添加量来改善大米面包品质低、易老化等问题,以期获得满足消费者要求的高质量面包。另外,为使米面包获得理想的流变性能和可接受的质量,推荐乳化剂与亲水胶体配合使用以获得品质更佳的面包[25]。
2.1.2 蛋白质
在大米面包中添加蛋白质能够强化面筋的网络结构,提高米面包的营养价值,目前常添加的蛋白质有大豆蛋白、卵蛋白、酪蛋白以及乳清蛋白等。张中义等[32]研究了乳清蛋白对无麸质米面包品质的改善作用,在面团发酵过程中提高乳清蛋白的添加量有利于面团气孔的生成,增加无麸质面包中小气孔及微小气孔的数量,提高面包气孔均匀性,组织状态、色泽等感官品质显著提高。李丹等[10]在优化大米面包复合改良剂配方中得出乳清蛋白添加量为5%~15%适宜。Sahagún等[33]研究了大米蛋白、豌豆蛋白、蛋清蛋白和乳清蛋白等4种蛋白质对面团和无麸质面包的影响,通过分析面团流变性和面包的特性(颜色、质地和失重)得出含乳清蛋白的面团水化程度较低,添加蛋白质会使面包表皮的颜色加深,其中含有乳清蛋白的面包皮颜色最深,含动物蛋白的面包硬度较高,尤其是含有乳清蛋白的面包体积最大。李云玲等[34]研究表明,随着葵花粕分离蛋白的添加量增加,米面包的高径比、体积、感官评分呈先增加后下减少的趋势,在面包中添加葵花粕分离蛋白不仅提高了米面包的营养价值,还改善了米面包的品质。
大豆蛋白(soybean protein isolate, SPI)能够与其他蛋白质作用形成三维网络结构(如图4),从而起到提高面包品质的作用。Crockett等[35]研究表明,在米面包中加入大豆分离蛋白和蛋清蛋白能够明显改善面团的流变性以及面包的品质,并且发现添加大豆分离蛋白和蛋清蛋白能够通过抑制羟丙基甲基纤维素(hydroxypropyl methylcellulose, HPMC)的功能、减少有效水分、减弱HPMC与淀粉基质的相互作用和降低泡沫稳定性来降低面团的稳定性,当蛋清蛋白添加量为15%时,蛋白固体成为面团中主要的蛋白质支架,提高了大米面包体积。Storck等[36]以富含蛋白质的米粉为原料制成米面包,谷氨酰胺转胺酶(transglutaminase, TG)(1.35 U/g蛋白质)、白蛋白(0.67 g/100 g)和酪蛋白(0.67 g/100 g)组合可获得比体积更大的富蛋白无麸质烘焙食品。
图 4 大豆蛋白与其他蛋白结合对面包品质调控的机理图[37]注:β-conglycinin(β-伴大豆球蛋白);Glycinin(大豆球蛋白);Three subunits(三个子单元);Sulfhydryl(巯基);Acidic subunit A(酸性亚单位A);Basic subunit B(碱性亚单位B);Mixed network structure(混合网络结构);Heat(加热);H2O(水)。Figure 4. Mechanism diagram of the combination of soy protein and other proteins on the regulation of bread quality[37]2.1.3 酶
在大米面包的制作中加入酶具有改善面团的流变特性和网络结构,改善面包质构特性的作用。主要的酶制剂有TG、α-淀粉酶、脂肪酶等。Moore等[38]和Shin等[39]的研究表明,TG的添加可以与蛋白质交联形成稳定的网络结构,网络结构的建立对增大面包的体积、改善面包的外观、面包屑特性和综合品质有显著影响。国外研究学者[40-41]以无麸质谷物为原料制作米面包,经研究发现微生物TG对面包的烘焙性能、整体外观、体积、面包屑硬度和咀嚼性等由明显改善作用。余树玺等在制作米面包的工艺中通过添加TG可改善面包在加工过程中的面团的流变特性,面包的综合品质提高[42]。由此可见,TG的添加在米面包制作中可以改善产品品质。路飞、孟燕楠等[43-44]研究了α-淀粉酶、脂肪酶、TG、漆酶4种酶制剂对由未糊化处理和预糊化处理的米粉制作的大米面包的感官特性及质构特性的影响,结果表明,4种酶制剂对两种面包的品质有明显的改善作用,面包的纹理比较疏松、体积和弹性较大、口感以及内部结构等较好。其中,添加漆酶的预糊化处理的面包和添加TG的未糊化处理的面包弹性比添加其他酶制剂高,添加TG、漆酶的糊化处理的面包和添加α-淀粉酶的未糊化处理的米面包的感官评分比其他酶制剂高。通过TG或TG与其他酶制剂在米面包中的共同作用,能够提高面包的咀嚼性,增大面包的体积,改善面包的纹理结构以及面包的工艺特性。
此外,葡萄糖氧化酶、蛋白酶等也能很好地改善米面包的品质。葡萄糖氧化酶通过氧化面筋蛋白质中的巯基(-SH)形成二硫键,增强面团的网络结构,提高面包品质[45-46]。蛋白酶能够切断面筋蛋白质中氨基酸之间的肽键,将面筋蛋白质分解为多肽和氨基酸,使面团筋力降低、面团软化、面团的延伸性能以及机械加工性能得到改善[47]。Gujral等[48]研究表明添加葡萄糖氧化酶可以增加面团的弹性模量和粘性模量,获得比体积和质地较好的米面包。Hamada等[49]、Renzetti等[50]通过试验得出,经蛋白酶处理的米粉制成的面团粘度增加,面团在烘烤过程中的弹性和稳定性提高,米面包的比体积增大,面包屑硬度降低。Morita等[51]研究表明添加了植酸酶、半纤维素和SE处理的预发芽糙米的面团性能更佳,大米面包的品质较好。在研究单一酶对面包品质改良作用机理的基础上,进一步研究多种酶对面包品质改良的复合作用,从而获得品质更佳的大米面包。
2.1.4 亲水胶体
亲水性胶体具有强化面团的面筋结构,改善面包体积、弹性、组织结构,延缓面包老化以及延长面包货架期的作用[26]。在大米面包中添加亲水胶体可以促进三维空间网络结构的形成,在无麸质面包中添加多糖胶体可以增加面团的粘弹性以及聚集性,以达到提高面包品质的目的,同时在面包中添加亲水胶体还具有提高面包色泽以及延长面包货架期的作用。
大米面包中常使用的亲水胶体包括HPMC、羧甲基纤维素(carboxymethyl cellulose,CMC)、β-葡聚糖、果胶、黄原胶、瓜尔豆胶、刺槐豆胶、菊粉、卡拉胶和琼脂等。路飞等[52]研究了羧甲基纤维素钠、海藻酸钠、黄原胶和卡拉胶4种添加剂对经预糊化处理的米粉制得的大米面包的感官特性及质构特性的影响,发现加入4种添加剂后能增大面包的体积,降低面包硬度,明显改善大米面包的感官品质。张中义等[53]发现添加1%的羧甲基纤维素、果胶、刺槐豆胶、瓜尔多胶、羟丙基甲基纤维素可使无麸质面包的品质改善,比容增大,结构松软,气孔均匀性增大,硬度降低,色泽改善,感官品质提高。郭园等[54]研究表明,加入HPMC和CMC后,面包的比容、颜色、硬度和弹性均有改善,失水率略有减小。曹磊等[55]研究发现,未添加HPMC的发芽糙米粉面包的比容小,结构紧密,硬度大,弹性较差;当添加HPMC后可改善面包的品质,米面包的比容增大,结构变的松软,硬度降低,弹性增大,感官综合品质提高;当HPMC的添加量为2%时,面包的比容显著性提高,硬度降低,面包的弹性和内聚性增加,提高了面包的整体接受度,使面包的感官特性有很大改善。综上所述,添加不同的亲水胶体和添加量对面包的品质会表现出不同的影响,因此,在对面包进行品质改良时,应选择合适的亲水胶体以及添加量,从而获得所需要的面包品质。
2.1.5 盐类
在制作米面包时,可以通过添加钠盐、钙盐以及铁盐等来改善面包的质构特性和营养品质。Kiskini等[56]研究发现,含有焦磷酸铁和乙二胺四乙酸钠铁的面包的内部结构紧实度更高。Krupa-kozak等[57]研究表明,柠檬酸钙具有显著提高面包比体积的作用,添加高剂量柠檬酸钙的面包具有显著的钙富集,与对照组相比,钙强化面包屑更软,更有弹性,面包的适口性更好,从而获得具有良好烘焙性能的产品。Kiskini等[58]研究表明,铁对面包品质的影响主要取决于铁的种类,而与铁的溶解度无关。在无麸质面包中,未强化和强化样品之间相比,铁的强化使得样品粘性更强,易碎性更低,颜色与质地之间的相关系数较高,强化样品的感官评分更好。Blanco等[59]以米粉为原料制作面包,研究了对几种酸性食品添加剂(醋酸、乳酸、柠檬酸和磷酸一钠)对面包的外观、气味、味道和质构的影响,发现磷酸一钠可以使面包获得更好的质地与较大的体积。王坤等[60-61]研究了磷酸二氢钠、谷氨酸和乳酸对未糊化的大米面包和经糊化处理的大米面包品质的影响,结果表明添加磷酸二氢钠对米面包的品质有一定的改善效果。
2.1.6 抗性淀粉
根据抗性淀粉(resistant starch, RS)的来源和抗酶解性可将其分为物理包埋淀粉、抗性淀粉颗粒、回生淀粉、化学改性淀粉、直链淀粉-脂肪复合淀粉[62]。抗性淀粉通常被认为是一种益生元,是不被小肠消化吸收的淀粉,在焙烤食品中[63],抗性淀粉不仅是膳食纤维的强化剂,也是一种很好的结构改良剂。Gounaropoulos等[64]研究表明,抗性淀粉的加入对米面包的硬度没有影响,但可以增加面包的弹性、提高面包的孔隙度。在制作面包时,通过合理的选择和添加抗性淀粉不仅能够提高膳食纤维的含量、改善面包风味,还能够提高面包的含水量、口感以及外观品质[65-66]。
2.2 米面包的品质改良技术
2.2.1 酸面团发酵技术
酸面团是将小麦或黑麦粉等谷物粉和水混合均匀后经环境或谷物粉中具有酸化和发酵能力的乳酸菌和酵母发酵后所得到一种面团,还可用于大米、玉米和小米等谷物以及木薯、藜麦和荞麦等的发酵[67]。酸面团中的乳酸菌合成的胞外多糖、发酵产生的有机酸、抗菌物质和芳香物质可以显著改善面团得流变学特性、焙烤产品的质构特性和品质,延长产品的货架期[68]。Novotni等[69]以米粉、玉米淀粉等无麸质原料制作酸面团和面包,经研究发现添加酸面团可以增大面包的比体积和降低面包屑硬度,酸面团与部分烘烤冷冻技术的联合应用可降低无麸质面包的血糖指数,提高无麸质面包的品质和货架期。Rühmkorf等[70]研究表明,添加乳酸菌能够增加面包的比体积,降低面包的硬度,并且增加面包的水分含量。酸面团发酵技术是一种传统的生产工艺,可通过与现代生产技术相结合,改善面团的的流变特性和焙烤品质,生产出具有更好品质和更加营养健康的大米面包。
2.2.2 发芽技术
大米经发芽处理后,由于多种酶系的作用会使米制品的品质得到很大的改善。吴娜娜等[71]将未发芽和发芽不同时间的糙米磨粉后分别与定量的谷朊粉混合制成面团和面包,通过测定面团动态流变特性以及微观结构表明,随着糙米发芽时间的增长,面团的弹性和粘性模量逐渐减少,面团的结构逐渐变得松弛,蛋白质的网络结构逐渐增多,发芽12 h的糙米粉制成的面包硬度较小,综合感官评分最高,面包的品质最好。李次力等[72]以发芽糙米为原料研制米面包,发芽糙米与不添加发芽糙米生产的面包相比,体积和纹理结构差异性不大,但米面包风味、营养价值均高于不添加发芽糙米生产的面包。余树玺等[42]通过单因素实验和正交试验,以感官评价和测定比容相结合的方法对产品的品质进行综合评分,得到了米面包的最佳配方:TG的质量分数为0.15%,谷朊粉的质量分数为12%,发芽糙米粉的质量分数为22%,水的质量分数为55%。Cornejo等研究了不同萌发时间下米面包的近似物组成、植酸、淀粉、葡萄糖的体外蛋白质消化率和体外酶解淀粉含量以及最相关的生物活性物质和抗氧化活性,发现糙米发芽48 h后所制的面包具有较高的营养价值[73],发芽24 h后面包的质地和颜色得到明显的改善[74](如图5所示),面包质地的改善主要与糙米发芽后淀粉酶的活性提高、淀粉降解有关,面包的颜色改善与美拉德反应有关;但当糙米萌发过度时,制得的面包品质会变差。虽然发芽大米经发芽处理后制得的面包品质有很大改善,但在制作面包时要注意大米发芽的时间以及发芽米粉的添加量,否则可能会起到适得其反的效果。
2.2.3 挤压膨化技术
挤压膨化技术属于预糊化技术的一种,经挤压膨化处理后物料中的淀粉、蛋白质、脂肪等会发生变化,使其黏度、水分迁移、溶解性以及糊化特性等物理性质会发生改变,面团的剪切速率、弹性等增大,面包的体积、持水性、持气性增加,硬度降低[1,75-76]。Martínez等[77]研究表明,添加挤压米粉增加了面包体积,降低了面包的硬度和硬化速度。Airoldi等[78]研究表明,以膨化米粉为原料制作米面包可改善面包的色泽和质地特性。因此,通过挤压膨化技术改变大米的物理性质,从而改善大米面团的流变特性,以期获得感官品质和质构特性具佳的大米面包。
2.2.4 其他改良技术
除酸面团发酵技术、发芽技术以及挤压膨化技术外,还可通过预糊化处理、冷冻面团、微波处理、真空烘烤等来改善大米面包的品质。路飞等[79]以大米粉和小麦粉为主要原料,结合大米粉预糊化处理技术,采用快速发酵法制作大米面包,结果表明预糊化米粉与小麦粉的比例对米面包的感官评分影响最大,与全麦面包和普通米粉面包相比,使用预糊化处理后的大米粉制作的大米面包的感官评分和硬度指标都较好,口感柔软,具有大米的香气。Ronda等[80]研究表明,采用微波加热的方式可以使米粉中的β-葡萄糖酶的活性丧失,从而使面包中含有更多的β-葡萄糖,使面包具有更高的营养价值。Mezaize等[81]以米粉、玉米粉、荞麦粉和马铃薯淀粉为原料研究了冷冻对面团流变特性和面包品质的影响;实验结果显示,冷冻步骤对无麸质面包有负面影响,面包密度大、面包屑变硬,但面包皮颜色有所改善。
3. 结语
以大米为原料制作大米面包,不仅提高了大米的利用率,还提供了一种营养价值丰富、满足过敏人群需求的食品。通过采用添加外源性物质和改良技术的方法来控制面团的质构特性、发酵过程以及烘焙特性以达到改善大米面包的品质、丰富大米面包的种类,获得满足人们要求的烘焙制品。虽然已有很多用于改善米面包品质的研究方法,但了解外源性物质对米面包的品质改良作用机理、利用新技术改良大米面包品质仍面临着诸多挑战。随着科技的进步,运用国内外的研究成果对大米面包进行更深入的研究,为大米面包的品质改良提供了理论依据。同时,在保证大米面包品质良好的基础上,通过添加不同的风味成分,能够使米面包的风味更加多样化,满足更多人的需求,具有较高的社会效益和经济效益。
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图 4 大豆蛋白与其他蛋白结合对面包品质调控的机理图[37]
注:β-conglycinin(β-伴大豆球蛋白);Glycinin(大豆球蛋白);Three subunits(三个子单元);Sulfhydryl(巯基);Acidic subunit A(酸性亚单位A);Basic subunit B(碱性亚单位B);Mixed network structure(混合网络结构);Heat(加热);H2O(水)。
Figure 4. Mechanism diagram of the combination of soy protein and other proteins on the regulation of bread quality[37]
表 1 乳化剂与面包成分的作用机理及对面包品质的影响
Table 1 Mechanism of action between emulsifier and bread ingredients and its influence on bread quality
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