豌豆膳食纤维粒径对面包面团及面包品质的影响  

Effect of Pea Dietary Fiber Particle Size on Dough Properties and Bread Quality

作　　者：曹征南 刘建福[1] 马亚茹 李素芬[1] CAO Zheng-nan;LIU Jian-fu;MA Ya-ru;LI Su-fen(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2021年第19期8-12,共5页Food Research and Development

基　　金：国家重点研发计划项目(2017YFD0401200)。

摘　　要：研究豌豆膳食纤维的添加及其粒径对混合粉(膳食纤维-小麦粉)的粉质特性、面团发酵持气特性、面包质构及面包老化的影响。结果表明:随着添加的豌豆膳食纤维的粒径减小,膳食纤维与小麦粉的混合粉的吸水率增加,面团形成时间增加,而面团稳定时间显著降低;添加豌豆膳食纤维后,面团发酵的最大高度、最终高度显著降低,面团的稳定性和面团的持气性也明显下降;膳食纤维粒径在150μm~180μm时,面团的持气性最大;面包的硬度随着添加豌豆膳食纤维粒径的减小而增加;随着豌豆膳食纤维粒径的减小,贮藏期内面包硬度呈增加趋势;添加6%豌豆膳食纤维可显著延缓面包的老化。To study the effect of the addition of pea dietary fiber and its particle size on the silty characteristics of mixed flour(dietary fiber-wheat flour),the fermentation characteristics of the dough and the texture and retrogradation of the bread were investigated.As the particle size of the added pea dietary fiber decreased,the water absorption rate of the mixed powder of dietary fiber and wheat flour increased,the dough formation time increased and the dough stability time decreased significantly.After adding pea dietary fiber,the maximum and final heights,stability and air-holding property of the fermented dough were significantly reduced.Air retention was greatest when the dietary fiber was 150μm-180μm in size.The hardness of the bread increased with the decrease of the particle size of the added pea dietary fiber.During storage,as the particle size of the pea dietary fiber decreased,the hardness of the bread increased.The addition of 6%pea dietary fiber significantly delayed retrogradation of the bread.

关 键 词：豌豆膳食纤维 粉质特性 发酵特性 面包 老化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]