豆渣膳食纤维对面团流变学特性的影响  

Influences of Dietary Fibre from Bean Dregs upon the Rheological Property of Wheat Dough

作　　者：王苏闽[1] 

机构地区：[1]江苏财经职业技术学院粮食工程与管理系,江苏淮安223003

出　　处：《安徽农业科学》2010年第15期8194-8196,共3页Journal of Anhui Agricultural Sciences

基　　金：江苏省淮安市政府计划项目(HAG08075)

摘　　要：[目的]以市售小麦粉作为试验材料,通过添加不同比例的大豆豆渣膳食纤维进行面团流变学特性研究。[方法]对添加不同比例豆渣膳食纤维的小麦粉进行粉质试验和拉伸试验,进而分析膳食纤维对面团流变学特性的影响。[结果]豆渣膳食纤维的添加对面团的粉质特性起到一定的改良作用,对面团的拉伸特性却有一定的恶化作用。当添加2%的豆渣膳食纤维时,对面团流变学特性的综合效果能起到改良的作用。[结论]添加适宜比例的豆渣膳食纤维,能改善面团流变学特性。[Objective] The study took wheat flour on sale as the experimental material,the effects upon the rheological properties of wheat dough were analyzed by adding different proportions of dietary fiber from bean dregs in flour.[Method] Invested by the tests of farinaceous and extensible features of the flour which was added different proportions of dietary fiber from bean dregs,the effects of the rheological properties of wheat dough were analyzed.[Result] By adding dietary fiber from bean dregs into flour would improve the farinogram properties,but deteriorate the extensible properties of wheat dough.When you add 2% dietary fiber from bean dregs into flour,the combined effect of the rheological properties of wheat dough were improved.[Conclusion] Only adding dietary fiber in due proportion,the rheological properties of wheat dough were improved.

关 键 词：豆渣 膳食纤维 面团 流变学特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]