添加HPMC对无麸质大米面包品质的影响

水稻是全球主导的粮食作物之一,作为无麸质食品的主要原料倍受青睐。但水稻中缺乏面筋蛋白,在发酵过程中难以形成持气性较好的网孔结构,所以很难获得理想的面包类发酵产品。本论文探讨了采用HPMC为面筋替代物制作无麸质大米面包的可行性,并研究了HPMC对大米面包品质的影响,从而为无麸质大米面包的制作奠定基础,为大米资源的广泛应用开辟新的途径。结果表明,当添水量提高到100%110%时,4%的HPMC可以作为面筋替代物,用以改善大米面团的品质,烘焙出优质、理想的无麸质大米面包,但其淀粉体外消化率和整体感官评价却受到影响。最后认为,应该把无麸质大米面包看作为一类新型的焙烤食品,不一定要完全适用小麦面包的评价体系。

The effect of gluten-free rice bread quality by adding HPMC

Rice is one of the world’s leading food crops and is greatly welcomed by more and more people due to its gluten-free.Without gluten protein,it is difficult to use rice to make bread.This paper examined the feasibility of using HPMC as gluten-substitute to make gluten-free rice bread.HPMC effect on gluten-free rice bread quality was studied to provide some basis research data for producing gluten-free bread to help broaden the application of rice resources.The results showed that 4% HPMC can be used as gluten substitutes to improve the quality of rice dough when the amount of water was 100%110%.The rice bread quality increased.But its starch vitro digestibility and overall sensory evaluation were not very good.The gluten-free rice bread could be regarded as a new type of baking product which may not be fit for wheat bread evaluation system.