大米面包品质改良的研究进展

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。

Research Progress on Quality Improvement of Rice Bread

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.