Effect of germinated brown rice and hydroxypropyl methyl cellulose on the quality of bread
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摘要: 本文研究了在面粉中添加发芽糙米粉(GBR)和羟丙基甲基纤维素(HPMC)对面包品质的影响。结果表明,添加80目、100目发芽糙米粉制作的面包的比容、硬度、弹性要明显优于60目,而添加80目发芽糙米制作的面包与100目制作的面包之间无显著性差异(p>0.05)。随着发芽糙米粉添加量的增大,发芽糙米面包比容、弹性、内聚性减小,硬度增大;发芽糙米添加量为40%时,其口感已达到不可接受的程度。通过添加HPMC可以有效提高高含量发芽糙米面包的品质,且随着HPMC添加量增大,面包的感官品质逐渐提高。当HPMC浓度为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,改善面包的感官特性。另外,通过考察混合面团的微观结构发现,添加HPMC可以有效改善面团的面筋网络结构。因此,在高含量发芽糙米面包中添加HPMC可以有效改善面包的品质。Abstract: The effect of germinated brown rice powder ( GBR) and hydroxypropyl methyl cellulose ( HPMC) added into flour on the bread qualities was studied in this paper.The results showed that the specific volume, hardness and elasticity of the bread prepared by adding GBR with 80 meshes or 100 meshes were better than those of bread made by adding GBR with 60 meshes.The differences between the bread prepared by adding GBR with 80 meshes and the bread made by GBR with 100 meshes were not significant ( p > 0.05) .As the amount of germinated brown rice increasing, the specific volume, springiness and cohesiveness of bread decreased, but the hardness increased. When the amount of GBR was 40%, the taste of bread was already unacceptable.The qualities of the bread added high concentration GBR could be considerably enhanced by adding HPMC.And as the adding amount increasing, the sensory quality of the bread was gradually improved. When the HPMC concentration reached 2%, the sensory characteristics and the integral acceptability were improved, demonstrated by the significant increase of bread specific volume, elasticity and cohesiveness, and the decrease of hardness.In addition, by examining the microstructure of mixed dough, revealed that adding HPMC can effectively improved the dough gluten network structure. Therefore, adding HPMC to the bread containing high concentration GBR could be a potent way that effectively enhanced the quality of the bread.
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Keywords:
- germinated brown rice /
- bread /
- bread quality modifier /
- texture /
- sensory quality
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