膨化麦麸对面团特性及馒头品质的影响  

Influence of Extruded Wheat Bran on Pasta Characteristic and Quality of Streamed Bread

作　　者：刘传富[1] 张明[1] 董海洲[1] 冉新炎[1] 刘屿[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018

出　　处：《中国粮油学报》2011年第11期9-13,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了膨化麦麸不同添加量对面团特性、馒头质量及其货架期的影响。结果表明:麦麸经挤压膨化后,脂肪含量略有下降,淀粉、不溶性膳食纤维含量明显下降,可溶性膳食纤维含量显著提高,粗蛋白含量几乎没有发生变化,可溶性成分增多,麦麸的营养组分发生变化;添加适量的膨化麦麸,可改善面团的特性及馒头的品质,增加馒头的体积,提高馒头的含水量,改善馒头的质地,延长馒头的货架期,在本试验条件下膨化麦麸添加量不宜超过8%。The influence on the pasta characteristic and the quality and shelf life of streamed bread by adding extruded wheat bran was studied.The results indicated that after extrusion,the fat content fell slightly,and the content of starch and insoluble dietary fiber of wheat bran declined obviously.The content of soluble dietary fiber was significantly improved.The variation of the crude protein content was smaller.The soluble composition was improved and the nutritional components of wheat bran were changed.By adding extruded wheat bran in right amount,the pasta characteristic and the quality of streamed bread were improved;the size and water content were increased;the shelf life was lengthened.In the testing condition,the amount of extruded wheat bran was less than 8%.

关 键 词：麦麸 膨化 馒头 面团特性 品质 

分 类 号：TS209[轻工技术与工程—食品科学]