安徽农业大学学报2018，Vol.45Issue(6)：977-982,6.DOI:10.13610/j.cnki.1672-352x.20190102.026
麦麸超微粉碎对面团流变学特性与网络结构的影响
Effect of superfine-grinding of wheat bran on the rheological property and gluten network of dough
摘要
Abstract
In order to investigate the mechanism of wheat bran particle size on the quality of whole wheat products, wheat bran with different particle sizes (coarse, medium and superfine, respectively) was added into low and medium protein flours at the addition level of 20％. The rheological property, water fluidity, protein secondary structure and gluten network of dough were investigated by Mixolab, LF-NMR, FT-IR and SEM, respectively. Compared to coarse and medium bran, the results showed that the addition of superfine bran into white wheat flours could significantly increase the water absorption, peak viscosity, starch hot-gel stability and decrease the development time of dough. With the reduction of wheat bran particle size, the T2 and free water content of dough were significantly decreased. The decrease of wheat bran particle size also resulted in higher content of α-helix and β-sheet and lower content of β-turn and random coil in dough. SEM results showed that with the reduction of wheat bran particle size, the continuity and compactness of dough gluten network were improved.关键词
麦麸/超微粉碎/流变学特性/网络结构Key words
wheat bran/superfine-grinding/rheological property/gluten network分类
轻工纺织引用本文复制引用
徐小云,徐燕,汪名春,王乃富,周裔彬..麦麸超微粉碎对面团流变学特性与网络结构的影响[J].安徽农业大学学报,2018,45(6):977-982,6.基金项目
安徽省自然科学基金项目(11008761) （11008761）
安徽省科学研究计划项目(1704a07020098和Ilj20170144)共同资助 （1704a07020098和Ilj20170144）
