麸皮粉对面包品质和微结构的影响研究  

Effect of Bran Powder on the Quality and Microstructure of Whole Grain Breads

作　　者：魏益民[1] WEI Yi-min(Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural,Beijing,100193,China)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部农产品加工综合重点实验室,北京海淀100193

出　　处：《粮油食品科技》2025年第2期53-58,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家现代农业产业技术体系建设专项(CARS-03);中国农业科学院创新工程项目(CAAS-ASTIP,2013-2022);河北金沙河集团技术合作项目(2007-2024)。

摘　　要：麸皮是人类重要的膳食纤维素来源。和普通面包相比,全麦面包存在形状、质构,以及口感上的差异,影响消费感受。改善全麦粉面包的口感是提高全麦粉产品消费面临的主要问题。本研究以国产强筋小麦品种生产的面包粉为原料,通过添加不同种类和数量的麸皮粉,借助C-Cell图像分析仪,分析麸皮纤维对面包微结构的影响程度;研究面包形状、内部结构等微结构的变化过程。结果表明,麸皮纤维主要通过降低面包气室厚度、气孔直径、气孔的数量或面积使面包体积缩小、亮度降低,影响面包的感官特性。改善结构和口感是提高全麦面包消费满意度的有效途径。Wheat bran is an important source of dietary fiber for humans.Compared to regular bread,whole grain bread differs in shape,texture,and taste,which affects consumer experience.Improving the taste and texture of whole wheat bread is the main challenge in increasing the consumption of whole wheat products.In this study,bread flour produced from strong gluten wheat varieties in domestic was used as raw material.By adding different types and quantities of bran powder and utilizing a C-Cell image analyzer,the research analyzed the impact of bran fiber on the microstructure of bread.It examined the changes in the bread's microstructure,including its shape and internal structure.The results showed that bran fiber primarily reduced bread volume by decreasing the thickness of bread cell walls,the diameter of air pockets,the number or area of air pockets,and the brightness of the bread.It also affected the sensory characteristics of the bread.Improving the structure and mouthfeel of whole wheat bread is an effective way to increase consumer satisfaction with whole wheat bread products.

关 键 词：面包 全麦面包 麸皮粉 微结构 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]