挤压改性麦麸膳食纤维对面条品质的影响  

Effects of extrusion modification of wheat bran dietary fiber on quality of noodle

作　　者：陶春生[1,2] 陈存社[2] 王克俭[1] TAO Chun-sheng CHEN Cun-she WANG Ke-jian(College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing 100029 School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048)

机构地区：[1]北京化工大学机电工程学院,北京100029 [2]北京工商大学材料与机械工程学院,北京100048

出　　处：《食品科技》2017年第9期132-136,共5页Food Science and Technology

基　　金：国家自然科学基金项目(51505006)

摘　　要：分析挤压改性麦麸膳食纤维对面条品质的影响。以高筋面粉和经过挤压改性的麦麸膳食纤维为原料制成膳食纤维含量分别为0%、2%、4%、6%的混合粉,再用混合粉制成面条;采用质构剖面分析法(TPA)测试面条的质构特性,并测试面条的蒸煮特性且对面条进行感官评价。结果表明,面条的硬度、咀嚼性及胶黏性与膳食纤维含量呈显著正相关,黏性、弹性及内聚性随膳食纤维含量的增加而变化不大;吸水率与膳食纤维含量呈显著正相关,蒸煮损失率与膳食纤维含量呈显著负相关;膳食纤维的添加会降低面条的外观,但会改善其口感,提高总的感官评价。膳食纤维含量为6%时,面条有较好的品质。研究可以为挤压改性麦麸膳食纤维在面条中的应用提供参考和理论依据。The effects of extrusion modification of wheat bran dietary fiber on quality of noodle were analyzed in this study. Noodle were made of mixed flour which containing dumpling flour and 0%, 2%, 4%, 6% extrusion modification of wheat bran dietary fiber. The textural of cooked noodle were tested by using TPA, the cooking property was tested. The results showed hardness, chewiness, gumminess of cooked noodle were significantly positively correlated with content of wheat bran dietary fiber; adhesiveness, springiness, cohesiveness were not significantly correlated with content of wheat bran dietary fiber; water absorption rate was significantly positively correlated and cooking loss rate was significantly negatively correlated with content of wheat bran dietary fiber. The dietary fiber reduced the appearance, improved the taste and the overall sensory evaluation of noodle. The quality of noodle was better when the mixed flour contain 6% wheat bran dietary fiber. The study can provide reference and theoretical basis for application of extrusion modification of wheat bran dietary fiber on noodle.

关 键 词：挤压改性 麦麸膳食纤维 面条 质构 蒸煮特性 感官评价 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]