摘要
以脱脂米糠为原料,运用挤压加工技术,以较大的SDF转化率和最好的IDF吸水力和膨胀力作为指标,进行了正交试验研究,确定了最优工艺参数组合:物料含水量25％,挤压温度140℃、螺杆转速 150r／min。将挤压加工得到的米糠粉按不同比例添加到面包粉中,研究米糠对面包粉粉质和拉伸特性的影响,以探讨用添加米糠的面包粉制作面包的可行性,试验研究表明米糠添加量在5％-15％之间都适合生产面包。
In this dissertation, the degreased rice bran extrusion processing had been studied by single factor and the multi-factors experiments in order to obtain the maximum SDF conversion rate, IDF expansion degree and water holding capacity. Moreover, the technology and optimum parameters had been determined by the orthogonal experiment： extrusion temperature 140℃, screw speed 150r/min, moisture content 25%. Furthermore, the flour with 5% - 15% rice bran powder were fit for bread making.
出处
《食品工业》
北大核心
2006年第1期58-60,共3页
The Food Industry
关键词
脱脂米糠
挤压
膳食纤维
面包
degreased rice bran
extrusion
dietary fiber
bread
