安徽农业科学Issue(12)：7398-7401,4.
麦麸膳食纤维的提取及其添加量对面条面团黏弹性的影响
Extraction of Dietary Fiber from Wheat Bran and Effect on Viscosity-elasticity of Noodle Dough with Added the Extracts
摘要
Abstract
[ Objective] The aim was to study the optimum extraction condition of dietary fiber of wheat bran and to discuss its influence on viscosity-elasticity of noodle dough with added extracts. [Method] Influences of α-amylase, alkaline concentration, alkaline hydrolysis time and temperature on water holding capability and swelling capacity of dietary fiber were evaluated using single-factor test and orthogonal test. Effects of added dietary fiber from wheat bran on dough absorption ratio, rupture stress of dough and creep resistance were studied. [ Result] When the hydrolysis conditions of wheat bran were 0.4% α-amylase at 75 ℃for 60 min, further alkaline conditions were 5% sodium hydroxide for 60 min at 65℃ ,dietary fiber was of fine water holding capability and swelling capacity. The addition of 3% - 5% dietary fiber from wheat bran into dough had little influence on the water absorption ratio of noodle , rupture stress of dough,creep resistance and can make functional noodle with rich dietary fiber from wheat bran. [ Conclusion ] The study provided reference for the comprehensive utilization of wheat bran and development of functional product.关键词
麦麸/膳食纤维/提取/面条/面团特性Key words
Wheat bran/ Dietary fiber/ Extraction/ Noodle/ Dough property分类
农业科技引用本文复制引用
蔡为荣,张虹,李清华,陶鹏飞..麦麸膳食纤维的提取及其添加量对面条面团黏弹性的影响[J].安徽农业科学,2012,(12):7398-7401,4.基金项目
国家自然科学基金项目(31171753) （31171753）
安徽省国际科技合作计划项目(10080703035) （10080703035）
安徽高等学校省级自然科学研究项目(KJ2009A109). （KJ2009A109）
