阿拉伯木聚糖强化对面团特性和面包烘焙品质的影响  

Effects of Arabinoxylan Fortification on Dough Characteristics and Bread Quality

作　　者：肖猛 贾星 程丽婷 郭庆彬 XIAO Meng;JIA Xing;CHENG Li-ting;GUO Qing-bin(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品研究与开发》2023年第8期1-8,共8页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(31701551);天津市科技计划项目(21ZYQCSY00050)。

摘　　要：研究阿拉伯木聚糖的添加量对复合面包粉(小麦淀粉-谷朊粉)的加工特性和面包烘焙特性的影响。结果表明:添加阿拉伯木聚糖后,面团体系黏弹性增加,蠕变-恢复性能增加,当阿拉伯木聚糖添加量大于10%时,面团流变性能变差;扫描电子显微镜显示,阿拉伯木聚糖添加量小于15%时,可以促使面团体系内淀粉颗粒聚集,当阿拉伯木聚糖大于15%时,淀粉聚集状态更加紧密,面筋的连续性遭到破坏;质构结果表明:随着阿拉伯木聚糖添加量的增加,面团黏性显著增加(p<0.05),但当阿拉伯木聚糖添加量大于10%时,面团硬度、咀嚼性和弹性降低;此外,当阿拉伯木聚糖添加量为10%时,面包整体可接受度显著提高(p<0.05)。综上,在复合面包粉中添加10%的阿拉伯木聚糖,可以最大限度地增加面包中阿拉伯木聚糖的含量,同时又可以制得品质良好的面包。The effects of arabinoxylan addition on the processing and baking characteristics of composite bread flour(wheat starch-gluten)were investigated.The results showed that the viscoelasticity and creep-recovery properties of the dough system improved after the addition of arabinoxylan.However,the rheological properties of the dough deteriorated when the concentration of arabinoxylan was greater than 10%.Although the addition of arabinoxylan of less than 15%could induce aggregation of starch granules within the dough system,the starch aggregates were more compact and gluten continuity was disrupted when arabinoxylan concentration was greater than 15%.The qualitative results showed that the dough viscosity increased significantly(p<0.05)with the increase in arabinoxylan concentration;however,the dough hardness,chewiness,and elasticity decreased when the concentration was greater than 10%.In addition,the overall bread acceptability was significantly higher when arabinoxylan was added with a 10%concentration(p<0.05).In conclusion,the addition of 10%arabinoxylan to the composite bread flour can maximize the arabinoxylan content in bread while maintaining good organoleptic properties.

关 键 词：阿拉伯木聚糖 复合面包粉 流变特性 微观结构 质构特性 烘焙特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]