超细化脱脂米糠面包的研制

将米糠脱脂及超细化处理后制做面包，以面包的硬度和比容为指标，考察脱脂超细化米糠、奶油、酵母、碳酸氢钠的不同添加量与面包品质的关系，并对超细化米糠面包的配方进行优化。结果表明：脱脂处理显著降低米糠脂肪含量，提高米糠稳定性；超细化处理减少了粗纤维含量，提高了VB1 和VB2 的含量；采用单因素试验和正交试验，得出在100g 面粉中添加8% 的超细化脱脂米糠、1.5g 的酵母、0.4g 的碳酸氢钠、6g 的奶油为制做面包的最佳配方。此时面包的硬度为374.9g，比容为3.91mL/g。面包产品质地柔软，带有淡淡的米糠香味，色泽金黄，口感佳。

Preparation of Bread with Ultrafine Defatted Rice Bran

The processing parameters for preparing bread with ultrafine defatted rice bran were optimized in this paper. Results indicated that the storage stability was enhanced due to the defatting of bran. The ultrafine treatment could decrease the content of coarse fiber and increase the contents of VB1 and VB2. The optimal processing parameters for the production of bread were 8% ultra refinement defatted rice bran, 1.5 g yeast, 0.4 g sodium bicarbonate, and 6 g cream on the basis of single factor and orthogonal experiments. The bread prepared at the optimal conditions exhibited the hardness of 374.9 g and specific volume of 3.91 mL/g. The bread with light fragrance of rice bran is soft, golden color and extremely good taste.