关键词: 发芽糙米, 面包, 加工工艺

Abstract:

Geminated brown rice was used to make a new type of bread in this study. The formulation of the bread was optimized for maximizing sensory score by single factor and orthogonal array design methods. The results showed that germinated brown rice flour had the most significant effect on the sensory score of the bread, followed in turn by water, salt and yeast, and the optimum formula was as follows: germinated brown rice flour 10%, water 55%, salt 1.0%, and yeast 1.3%.

Key words: germinated brown rice, bread, processing technology