食品工业科技2024，Vol.45Issue(3)：75-82,8.DOI:10.13386/j.issn1002-0306.2023030174
麦麸膳食纤维及原料麦麸对馒头品质的影响
Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread
摘要
Abstract
In order to study the difference effects of wheat bran dietary fiber(WBDF)and raw wheat bran(RWB)on the quality of steamed bread,WBDF was prepared by complex enzyme hydrolysis(moderate temperature α-amylase,cellulase,and alkaline protease),the sensory quality,textural property,in vitro starch digestibility and microstructure of steamed bread with different WBDF and RWB addition level were determined by millet replacement method,colorimeter,texture analyzer,in vitro simulated total starch hydrolysis method and SEM.The different effects between WBDF and RWB on the quality and property of steamed bread were compared under the same total dietary fiber content in the mixed flour.The results showed that both WBDF and RWB could affect the quality of steamed bread,but they could also inhibit the in vitro digestion of starch in steamed bread.When the total dietary fiber content was same,the steamed bread in WBDF group had larger specific volume,deeper color,rounder and plumper appearance,less separation of skin and pulp,higher bulkiness,lower internal structure density,better texture(low hardness,high springiness,low chewiness,and high resilience),more continuous and smooth microstructure,besides the damage of gluten network was lower than that of the steamed bread of RWB group.RWB had a slightly more ability to inhibit starch digestion than WBDF.The results suggested that compared with raw wheat bran,the relatively pure wheat bran dietary fiber was a more potential form of dietary fiber supplement under the condition of achieving the same dietary fiber supplement requirements,which was more conducive to developing good quality high-fiber wheat products.关键词
麦麸/膳食纤维/馒头/质构特性/体外消化/微观结构Key words
wheat bran/dietary fiber/steamed bread/texture property/in vitro digestibility/microstructure分类
轻工纺织引用本文复制引用
李晓宁,汪丽萍,田晓红,刘艳香,高琨,谭斌..麦麸膳食纤维及原料麦麸对馒头品质的影响[J].食品工业科技,2024,45(3):75-82,8.基金项目
中央级公益性科研院所项目结余经费专项(JY2310) （JY2310）
中央级公益性科研院所基本科研业务费专项(ZX2018). （ZX2018）
