为了探索并优化麻糬面包的配方，研究了预糊化乙酰化双淀粉己二酸酯分别与羟丙基二淀粉磷酸酯、乙酰化双淀粉和磷酸酯双淀粉的不同复配比例对麻糬面团的流变特性、微观结构，以及麻糬面包的比容、感官评价与质构特性的影响。结果表明，随着预糊化淀粉添加量的增加，麻糬面包的储能模量与损耗模量升高。羟丙基变性淀粉与磷酸酯变性淀粉添加量增加，麻糬面包的硬度和咀嚼度逐渐提高，但是比容逐渐降低，微观结构变的更清晰。而乙酰化变性淀粉含量升高，麻糬面包的硬度与咀嚼性先下降后上升，比容先上升后下降。当预糊化淀粉添加量为20%时，麻糬面包的感官评分最高。本研究结果可为麻糬面包的加工提供理论依据。

In order to explore and optimize the formula of mochi bread, the effects of pregelatinized acetylated distarch adipate, hydroxypropyl distarch phosphate, acetylated distarch and phosphate distarch on different compounding ratios of mochi dough were investigated. Rheological properties, microstructure, and effects of specific volume, sensory evaluation, and textural properties of mochi bread. The results showed that the storage modulus and loss modulus of mochi bread increased with the increase of pregelatinized starch content. With the addition of hydroxypropyl modified starch and phosphate modified starch, the hardness and chewiness of mochi bread gradually increased, but the specific volume gradually decreased, and the microstructure became clearer. While the content of acetylated modified starch increased, the hardness and chewiness of mochi bread first decreased and then increased, and the specific volume increased first and then decreased. When the pregelatinized starch content was 20%, the sensory score of mochi bread was the highest. The results of this study can provide a theoretical basis for the processing of mochi bread.

淀粉及其衍生物在食品中的应用技术开发（合同号2020232）