水不溶酵母多糖对小麦粉粉质、面团流变特性及其面包品质的影响  

Effects of Insoluble Yeast Polysaccharide on Wheat Flour Farinograph Properties,Dough Rheological Properties and Bread Quality

作　　者：刘博 周永凤 黄鑫[2] 曹杨 丁文平 王国珍 LIU Bo;ZHOU Yongfeng;HUANG Xin;CAO Yang;DING Wenping;WANG Guozhen(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Angel Yeast Co.,Ltd.,The Hubei Provincial Engineering Research Center of Yeast,Yichang 443000,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]安琪酵母股份有限公司,湖北省酵母工程研究中心,湖北宜昌443000

出　　处：《食品科技》2023年第7期107-114,共8页Food Science and Technology

摘　　要：水不溶酵母多糖(Insoluble yeast polysaccharide,ISYP)富含β-葡聚糖,是优良的膳食纤维来源。文章探讨ISYP对小麦粉粉质特性、面团流变特性、面包品质和抗老化性能的影响。根据粉质和拉伸研究结果表明,少量添加ISYP对面筋网络的影响不大。面团发酵流变与动态流变结果显示,添加ISYP的面团,其发酵高度增加、产气减弱、持气能力增强、网络结构增强。面包C-cell图像分析结果表明,ISYP的加入能够增加面包比容和切片细胞面积,适量添加ISYP的面包粗细胞的体积及分布变化不明显。面包储藏实验结果表明,ISYP能够降低面包在储藏过程中硬度增加速度,延缓老化。因此,适量ISYP可用于改善小麦面包的品质并延缓面包的老化,对营养面包的开发具有重要的指导意义。Insoluble yeast polysaccharide(ISYP)is rich inβ-dextran and is an excellent source of dietary fiber.The purpose of this study was to investigate the effects of ISYP on the farinograph properties,dough rheological properties,bread quality and anti-aging properties of wheat flour.According to the results of farinograph and strectching studies,the addition of a small amount of ISYP has little effect on the gluten network.The results of dough fermentation rheology and dynamic rheology showed that the dough added with ISYP increased fermentation height,decreased gas production,enhanced gas holding capacity,and enhanced network structure.The results of bread C-cell image analysis showed that the addition of ISYP could increase the specific volume of bread and the area of sliced cells,while the volume and distribution of bread rough cells with an appropriate amount of ISYP did not significantly change.The results of bread storage experiments showed that ISYP could reduce the rate of hardness increase during storage and delay aging of bread.Therefore,an appropriate amount of ISYP can be used to improve the quality of wheat bread and delay the aging of bread,which has important guiding significance for the development of nutritious bread.

关 键 词：水不溶酵母多糖 面包 发酵流变 烘焙品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]