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投稿时间：2021-09-24
投稿时间：2021-09-24
中文摘要: 以添加米糠粉和麦麸粉的面团及馒头为研究对象，主要探究不同添加量的米糠粉和麦麸粉对面团及馒头品质特性的影响。结果显示，少量添加米糠粉或麦麸粉时，面团及馒头的品质特性得到改善，结合感官评价可知，在米糠粉添加量为10%时，米糠面团和馒头品质最优，但随着米糠粉添加量的增多，米糠面团及馒头品质下降；麦麸粉添加量为5%时，麦麸面团和馒头品质最优，但随着麦麸粉添加量的增多，麦麸面团和馒头品质下降。
Abstract:Taking the dough and steamed bread with rice bran powder and wheat bran powder as the research object，this research mainly explored the effects of different amounts of rice bran powder and wheat bran powder on the quality characteristics of dough and steamed bun.The results showed that the quality characteristics of dough and steamed bun were improved when a small amount of rice bran powder or wheat bran powder was added.According to the sensory evaluation，the quality of rice bran dough and steamed bun was the optimum when the amount of rice bran powder was 10%，but the quality of rice bran dough and steamed bun decreased with the increase of rice bran powder.When the amount of wheat bran powder was 5%，the quality of wheat bran dough and steamed bun was the optimum，but with the increase of wheat bran powder，the quality of wheat bran dough and steamed bun decreased.
keywords: dietary fiber rice bran wheat bran steamed bun dough
文章编号：202302020 中图分类号： 文献标志码：
基金项目:哈尔滨商业大学青年学术骨干支持计划（2020CX01）
| Author Name | Affiliation |
| SUN Ying，LI Xin，HUA Yue，WANG Li-qiang，SHI Chang-bo* | College of Tourism and Cooking，Harbin University of Commerce，Harbin 150000，Heilongjiang，China |
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