Research Progress on Quality Improvement of Rice Bread

HE Yinyuan; CUI Yuxuan; CHEN Fenglian; LI Xinyang; DOU Xinlai; AN Ran; ZHANG Na

doi:10.13386/j.issn1002-0306.2021080201

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 484-492. > DOI: 10.13386/j.issn1002-0306.2021080201

HE Yinyuan, CUI Yuxuan, CHEN Fenglian, et al. Research Progress on Quality Improvement of Rice Bread[J]. Science and Technology of Food Industry, 2022, 43(14): 484−492. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080201.

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Research Progress on Quality Improvement of Rice Bread

College of Food Engineering, Harbin University of Commerce, Harbin 150076, China

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Received Date: August 18, 2021
Available Online: May 07, 2022

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Abstract

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.
- rice bread,
- quality improvement,
- exogenous substances,
- technology

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