食品工业科技2018，Vol.39Issue(8)：1-5,12,6.DOI:10.13386/j.issn1002-0306.2018.08.001
麦麸膳食纤维对小麦粉糊化及凝胶质构特性的影响
Effect of wheat bran dietary fiber on pasting and gel textural properties of wheat flour
摘要
Abstract
To research effects of dietary fiber on starch pasting and gel textural,two kinds of wheat flour with different gluten strength were used in this study.Moreover,5 different dosage of wheat bran dietary fiber(WBDF) were added in the tested flour,and these pasting property,gel textural property and microstructure were determined,respectively.The results showed that pasting parameters such as peak viscosity,trough viscosity,breakdown,final viscosity and setback significantly decreased with the increasing additional level of WBDF.However,no obvious changes and rules were observed about pasting time and pasting temperature.The hardness,adhesiveness and chewiness of pasting gel significantly decreased with the addition of WBDF in wheat flour,while springiness,cohesiveness and gumminess had no obvious changes.Effects of WBDF on pasting and gel textural properties for two kinds of flour were observed to be almost the same.Furthermore,WBDF changed the microstructure of dough and gel,which can increase the compactness of dough while decrease denseness and homogeneity of gel.关键词
麦麸膳食纤维/小麦粉/凝胶/糊化特性/质构特性/微观结构Key words
wheat bran dietary fiber/wheat flour/gel/pasting property/textural property/microstructure分类
轻工纺织引用本文复制引用
姜小苓,李淦,胡喜贵,吴晓军,李秀玲,于红彩,茹振钢..麦麸膳食纤维对小麦粉糊化及凝胶质构特性的影响[J].食品工业科技,2018,39(8):1-5,12,6.基金项目
河南省科技攻关项目(152102110085) （152102110085）
河南省小麦产业技术体系岗位专家(S2015-01-G01). （S2015-01-G01）
