好食脉孢菌发酵小麦麸皮回添对面团品质的影响  

Effect of adding Neurospora sitophila fermented wheat bran on dough quality

作　　者：王雨晴 辛嘉英[1] 徐阳[1] WANG Yu-qing;XIN Jia-ying;XU Yang(Harbin University of Commerce,Key Laboratory for Food Science and Engineering,Harbin 150076,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《粮食与油脂》2023年第8期31-36,共6页Cereals & Oils

基　　金：中央支持地方高校改革发展资金人才培养支持计划项目(高水平人才)(304017);黑龙江省自然科学基金项目(LH2020C063)。

摘　　要：将好食脉孢菌发酵的小麦麸皮按照不同添加量回添入高筋小麦粉中,制备发酵小麦麸皮重组粉,研究重组粉及其面团的品质特性。结果表明:与高筋小麦粉相比,添加10%(以重组粉质量计,下同)发酵小麦麸皮重组粉的淀粉糊化特性、峰值黏度、最低黏度、最终黏度、损减值、回生值均明显降低,而与10%未发酵小麦麸皮重组粉相比则反之;与高筋小麦粉面团相比,添加10%发酵小麦麸皮面团的G′、G″、硬度、咀嚼性、β-转角含量明显增加,弹性、内聚性、发酵特性、β-折叠含量明显降低,而与10%未发酵小麦麸皮重组粉面团相比则反之。综上所述,添加10%发酵小麦麸皮粉能够有效改善小麦麸皮本身对重组粉及其面团的不利影响。The wheat bran fermented by Neurospora sitophila was added into high gluten wheat flour according to different additive amounts to prepare the fermented wheat bran reconstituted powder,and the quality characteristics of the reconstituted powder and its dough were studied.The results showed that the starch gelatinization characteristics,peak viscosity,minimum viscosity,final viscosity,loss value and recovery value of 10%(based on the mass of reconstituted powder,the same below)fermented bran reconstituted powder were significantly decreased compared with high-gluten wheat flour,but the reverse was true compared with 10%unfermented wheat bran reconstituted powder.Compared with high-gluten wheat flour dough,G´,G",hardness,chewiness andβ-angle content of 10%fermented wheat bran dough were significantly increased,elasticity,cohesiveness,fermentation characteristics andβ-fold contents were significantly decreased,while the reverse was true compared with 10%unfermented wheat bran dough.In summary,the addition of 10%fermented wheat bran powder can effectively improve the adverse effect of wheat bran itself on the reconstituted powder and its dough.

关 键 词：小麦麸皮 发酵 好食脉孢菌 面团品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]