麦麸膳食纤维对发酵挂面品质的影响  

Study on the Effects of Wheat Bran Dietary Fiber on Quality of Fermented Dried Noodles

作　　者：宁恒 马森[1] 李力[1] NING Heng;MA Sen;LI Li(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品工业科技》2023年第18期115-122,共8页Science and Technology of Food Industry

基　　金：“十四五”国家重点研发计划(2021YFD21009003);国家自然科学基金面上项目(32272249);河南省高校科技创新人才项目(23HASTIT033)。

摘　　要：发酵挂面是近年来市场上盛行的新型营养面制食品,麦麸膳食纤维的添加可以提高发酵挂面的营养价值,但也会对其品质特性造成影响。本文通过单因素实验,研究了不同麦麸膳食纤维添加量对发酵挂面蒸煮特性、质构特性以及孔隙率的影响,并对麦麸膳食纤维添加量和发酵挂面品质进行了相关性分析。结果表明:随着麦麸膳食纤维添加量增加,挂面的孔隙率、抗断裂强度、吸水率、最佳蒸煮时间、内聚性、回复性、拉伸距离显著降低(P<0.05),柔韧性、蒸煮损失率、硬度、胶黏性、咀嚼性、拉伸阻力显著提高(P<0.05),感官评价得分下降。在添加量为2%的情况下,麦麸膳食纤维对发酵挂面的蒸煮和质构特性,及感官评价得分影响较小。本文为提高发酵挂面品质的相关研究提供了理论指导。Fermented dried noodles are a popular nutritional noodle flour product in current market.Wheat bran dietary fiber(WBDF)can improve the nutritional value of fermented dried noodles,but also affect the quality characteristics of fermented dried noodles.In this paper,the effects of WBDF content on the cooking characteristics,texture characteristics and porosity of fermented dried noodles were investigated by single factor experiments,and the correlation analysis for WBDF content and the quality characteristics of fermented dried noodles was taken.The results showed that the porosity,breaking strength,water absorption,optimal cooking time,cohesiveness,resilience and tensile distance decreased significantly with the increase of bran dietary fiber addition(P<0.05),while the flexibility,rate of cooking loss,hardness,adhesiveness,chewiness and tensile resistance increased significantly(P<0.05)and the sensory evaluation score decreased.Adding 2%wheat bran dietary fiber had weaker influence on the cooking characteristics,texture characteristics and sensory evaluation score of fermented dried noodles.The research could lay a theoretic basis for the investigation of dietary fiber fermented dried noodles.

关 键 词：发酵挂面 麦麸膳食纤维 质构特性 蒸煮特性 孔隙率 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]