【摘要】 以小麦粉和米粞为主要原料制备米粞馒头，利用质构仪分析米粞添加量对面团及馒头质构特性的影响，并对馒头感官品质进行评价。结果表明：面团的硬度、咀嚼性随着米粞添加量的增加显著增大馒头的硬度和咀嚼性随着米粞添加量的增加显著增大，但在米粞添加量为5%时，其硬度和咀嚼性下降显著；面团的弹性随着米粞添加量的增加显著下降，而内聚性呈波动式变化；馒头的内聚性、弹性呈显著降低趋势；馒头的气味提升，其他感官指标变差。因此，米粞的添加会改变面团和馒头的质构特性及馒头的感官品质，研究可为米粞馒头的开发提供理论指导。更多还原

【Abstract】 The steamed bread was prepared by using wheat flour and broken rice as the main raw materials.The texture properties of dough and steamed bread with different broken rice addition was analyzed by texture analyzer, and the sensory quality of steamed bread was evaluated.The results showed that the hardness and chewability of the dough increased significantly with the increase of broken rice content.The hardness and chewability of the steamed bread increased significantly with the increase of broken rice content, but when broken rice content was 5%,the hardness and chewability decreased significantly compared with the blank group.The elasticity of dough decreased significantly with the increase of broken rice content and the cohesiveness showed fluctuation change.The cohesiveness and elasticity of steamed bread decreased significantly.The smell of steamed bread increased, and other sensory indicators were poor.Therefore, the addition of broken rice could change the texture properties of dough and steamed bread as well as the sensory quality of steamed bread.This paper provides a theoretical guidance for the development of steamed bread prepared by broken rice.更多还原