麦麸添加量和粒度对发酵面团特性的影响  

Effect of Addition Level and Particle Size of Wheat Bran on Fermented Dough Properties

作　　者：范玲[1] 马森[1] 王晓曦[1] 王瑞[1] 陈成[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国粮油学报》2016年第7期19-24,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31271815;31301594);现代农业产业技术体系建设专项(CARS-03-01);"十二五"国家科技支撑计划(2012BAD34B01);河南工业大学省属高校基本科研业务费(2014YWQQ02)

摘　　要：以小麦粉为原料,采用4个添加量(5%、10%、15%、20%)、3个粒度(0.85、0.1 7、O.10mm)处理麦麸,研究麦麸对小麦粉粉质特性、糊化特性以及发酵面团特性的影响。结果表明:随着麦麸添加量的增加,小麦粉的吸水率、形成时间、粉质指数增大;峰值黏度、低谷黏度、衰减值、最终黏度和回生值下降;发酵面团弹性模量G'、黏性模量G〃上升;弛豫时间T_(21)、T_(22)呈现增加的趋势,质子密度A_(21)、A_(22)和A_(23)增加,面团的各项特性较好。然而,当麦麸含量达到20%,面团的质量变差。0.10 mm麦麸粒径的弱化值较大,0.17 mm和0.85 mm麦麸粒径的粉质特性较好,而麦麸的粒度减小会使G'、G〃增大。当麦麸添加量小于15%,粒度为0.85 mm时,发酵面团的特性最好。该研究可为麦麸资源的开发利用提供参考。Wheat bran with different addition level （5%, 10%, 15%, 20% ） and particle size （0.85, 0.17, 0.10 mm） was used to investigate farinograph properties, pasting properties of flour and its relative fermented dough properties. The results showed that the water absorption, formation time and silty index of flour increased ; peak vis- cosity, trough viscosity, breakdown, final viscosity and setback decreased; elastic modulus G＇ and viscous modulus G＂ of fermented dough increased; relaxation time T21 T22 increased, proton density A21, A22 and A23increased with in- creasing addition level of wheat bran, thus all characteristics of dough were better. However, dough quality deteriora- ted when wheat bran content was 20%. The degree of softening of dough was maximum when particle size of wheat bran was 0.10 mm. Farinograph properties was better when particle size of wheat bran were 0.85 mm and 0.17 mm. Elastic modulus G＇and viscous modulus G＂ of dough increased as wheat bran particle size decreased. Better fermen- ted dough could be got when particle size of bran was 0.85 mm and its addition was lower than 15%. The research could lay a theoretic foundation for development and utilization of wheat bran.

关 键 词：麦麸 粉质特性 糊化特性 黏弹性 水分特性 扫描电镜 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]