粮油食品科技2025，Vol.33Issue(2)：53-58,6.DOI:10.16210/j.cnki.1007-7561.2025.02.008
麸皮粉对面包品质和微结构的影响研究
Effect of Bran Powder on the Quality and Microstructure of Whole Grain Breads
摘要
Abstract
Wheat bran is an important source of dietary fiber for humans.Compared to regular bread,whole grain bread differs in shape,texture,and taste,which affects consumer experience.Improving the taste and texture of whole wheat bread is the main challenge in increasing the consumption of whole wheat products.In this study,bread flour produced from strong gluten wheat varieties in domestic was used as raw material.By adding different types and quantities of bran powder and utilizing a C-Cell image analyzer,the research analyzed the impact of bran fiber on the microstructure of bread.It examined the changes in the bread's microstructure,including its shape and internal structure.The results showed that bran fiber primarily reduced bread volume by decreasing the thickness of bread cell walls,the diameter of air pockets,the number or area of air pockets,and the brightness of the bread.It also affected the sensory characteristics of the bread.Improving the structure and mouthfeel of whole wheat bread is an effective way to increase consumer satisfaction with whole wheat bread products.关键词
面包/全麦面包/麸皮粉/微结构Key words
bread/whole grain bread/wheat bran flour/microstructure分类
轻工纺织引用本文复制引用
魏益民..麸皮粉对面包品质和微结构的影响研究[J].粮油食品科技,2025,33(2):53-58,6.基金项目
国家现代农业产业技术体系建设专项(CARS-03) （CARS-03）
中国农业科学院创新工程项目(CAAS-ASTIP,2013-2022) （CAAS-ASTIP,2013-2022）
河北金沙河集团技术合作项目(2007-2024) Chinese Agri.Research System(CARS-03) （2007-2024）
Innovation Program of Chinese Academy of Agri.Sciences(CAAS) （CAAS）
Technical Cooperation Projects of Hebei JINSHAHE Group(2007-2024). （2007-2024）
