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投稿时间：2020-03-20
投稿时间：2020-03-20
中文摘要: 以发芽糙米粉与适量的大豆粉和玉米淀粉形成的复合粉为原料制备无麸质面包，采用混合试验仪和质构仪研究添加谷氨酰胺转氨酶（glutamine transaminase，TG酶）、L-半胱氨酸和大米蛋白对发芽糙米复合粉无麸质面包品质的影响。通过单因素试验和正交试验，并结合感官评分法确定各组分的最适添加量。试验结果表明：发芽糙米粉、大豆粉和玉米淀粉质量比为5∶2∶3时组成的复合粉最为适宜制作面包。以此复合粉为基础添加TG酶0.8%、L-半胱氨酸1.0%、大米蛋白2.0%，制备的面包感官品质达到最佳。
Abstract:Gluten-free bread is prepared from a composite powder consisting of germinated brown rice flour，and appropriate amounts of soybean flour and corn starch.A mixing tester and texture analyzer were used to study the effects on germination of adding transglutaminase，L-cysteine，and rice protein.The effects of brown rice compound powder on gluten-free bread quality were then studied.Single factor and orthogonal testing，together with sensory scoring were used to determine the most appropriate amount of each component.The optimized compound powder for making bread contained germinated brown rice flour，soybean flour，and corn starch，with a mass ratio of 5∶2∶3.Using this composite powder，0.8% TGase，1.0% L-cysteine，and 2.0% rice protein were added to optimize the sensory qualities of the prepared bread.
keywords: germinated brown rice compound powder gluten-free bread orthogonal test compound improvement sensory evaluation
文章编号：202115021 中图分类号： 文献标志码：
基金项目:辽宁省科学技术计划项目（2020JH5/10400086）
| Author Name | Affiliation |
| WU Hao-tong，DU Jia-yang，LI Dong-hong，ZHOU Da-yu，YANG Li-na，MA Tao | College of Food Science and Engineering，Bohai University，Jinzhou 121013，Liaoning，China |
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