麸皮处理对酵子品质影响研究  

Effects of treatment on quality of wheat bran Jiaozi

作　　者：石飞[1] 刘长虹[1] 闫瑛楠 屈凌波[2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]洛阳理工学院,洛阳471000

出　　处：《食品科技》2016年第3期181-185,共5页Food Science and Technology

基　　金：粮食公益性行业科研专项(201313011-1);十二五国家科技支撑计划项目(2012BAD37B04)

摘　　要：对麸皮酵子制作工艺中麸皮原料方面的粒度因素、热处理因素和微波处理因素进行研究。发现就发酵力和淀粉酶活力这2个指标而言,无处理和微波处理的麸皮酵子的面团发酵力和淀粉酶活力较大;就面团p H和TTA而言,无处理麸皮酵子的面团产酸量明显高于其他4种不同处理方法的麸皮酵子;就面筋指数而言,18目麸皮酵子的面团在发酵过程中面筋被破坏的程度最小。This research project was the production of Jiaozi by using wheat bran,focusing on bran process of Jiaozi research.Three factors which have an effect on bran Jiaozi＇s production include particle size of wheat bran,heat treatment and microwave.Preliminary findings on the fermentation activity and amylase activity of these two indicators,no treatment and microwave treatment bran Jiaozi were better selection,because the fermenting power and amylase activity were high.On dough p H and TTA,the non-treated bran dough yeast promoter acid production was significantly higher than that of the other four different treatments of bran jiaozi.On gluten index,18 mesh was dough gluten wheat bran destroyed was minimum in the process of fermentation.

关 键 词：麸皮处理 酵子 发酵力 淀粉酶活力 面筋指数 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]