无麸质大米面包加工技术研究进展

大米不含面筋蛋白并且产量巨大，是无麸质食品的主要原料之一。因大米粉无法形成面筋网络，从而无法形成黏弹性的面团，所以大米面包存在组织不均匀、易塌陷、比容小、老化速度快等问题。目前对于无麸质大米面包的研究贯穿整个面包制作过程，并且不断深入，使得面包的品质有较大的改善，但市售的产品仍存在种类少、价格高和营养价值低的问题。本文从大米原料选取及处理、辅料和添加剂、加工工艺、营养强化4个方面系统综述了目前无麸质大米面包加工技术研究进展，并在目前的研究基础上进行了展望。

Research progress of gluten free rice bread processing technology

Rice is an important raw material for gluten free food, which is not gluten protein and has a huge yield. Because rice flour can not form gluten network and viscoelastic dough, rice bread has some problems, such as uneven tissue, easy collapse, small specific volume, fast aging and so on. With the continuous in-depth research on gluten free rice bread, the quality of bread has been greatly improved, but there are still some problems in the commercial products, such as few kinds, high price and low nutritional value. This paper systematically summarizes the research progress of gluten free rice bread processing technology from four aspects: rice raw material selection and treatment, auxiliary materials and additives, processing technology and nutritional fortification, and looks forward to the future on the basis of the current research.