大豆豆皮与麦麸膳食纤维对面团流变学特性影响的研究  

Research on effect of dietary fiber from soybean peel and wheat bran upon the rheological properties of wheat dough

作　　者：王苏闽[1] 闾怀中[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：《粮油食品科技》2010年第5期7-9,12,共4页Science and Technology of Cereals,Oils and Foods

基　　金：江苏省淮安市政府计划项目(HAG08075)

摘　　要：以市售小麦粉做为试验材料,通过添加不同比例的大豆豆皮膳食纤维和麦麸膳食纤维分别进行粉质试验和拉伸试验,分析膳食纤维对面团流变学特性的影响。结果表明,豆皮与麦麸膳食纤维的添加对面团的粉质特性均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1%~2%的豆皮膳食纤维和1%~4%的麦麸膳食纤维时,对面团流变学特性的综合效果能起到改良的作用。Taking wheat flour as the experimental material,the tests of farinaceous and extensible features were executed to analyse the effect of dietary fiber from soybean peel and wheat bran on the rheological properties of wheat dough.The results showed that adding the above dietary fiber into flour would improve its farinaceous properties,but deteriorate the extensible properties.When 1%~2% dietary fiber from soybean peel and 1%~4% dietary fiber from wheat bran were added,the combined effect of the rheological properties of wheat dough were improved.

关 键 词：大豆皮 麦麸 膳食纤维 面团 流变学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]