摘要
以两种(1、2号)小麦粉作为实验材料,添加不同比例和粒度的大豆豆皮膳食纤维进行流变学实验(粉质和拉伸实验),实验证明:在小麦粉中添加适量大豆豆皮膳食纤维能增强面团网络结构、改善面团特性等。具体表现为提高了小麦粉吸水率,延长了形成时间和稳定时间,降低了弱化度,增大了评价值;拉伸阻力、延伸性、拉伸比增大,但拉伸曲线面积有所下降。添加较细大豆豆皮膳食纤维对品质改良效果更好;1号小麦粉添加粗、细2种大豆豆皮膳食纤维的量分别为1%、3%,2号小麦粉添加粗、细2种大豆豆皮膳食纤维的量分别为2%、2.5%时,综合改良效果最好。
Two kinds of flours （ No. 1 and No. 2 ） were taken as experimental materials, the rheological experiment （ Brabender Farinograph and Brabender Extensograph experiment） was conducted by adding different proportion and particle size of dietary fibers from the soybean hulls to flour, the experiment results showed that the network structure of the dough was strengthened and the dough property was improved when the proper dietary fibers were added to flour, which were shown concretely in increase of flour water absorption, prolong of the forming time and the setting time, decrease of attenuation degree and increase of opinion scores ; increase of resistance to stretching, extensibility and stretch ratio, but decrease of stretch curve area. It was also proved that the effect was more obvious when the smaller size dietary fibers were added and the comprehensive improvement effects of 1% and 3% of big and small size dietary fibers added in No. 1 flour respectively, and 2% and 2.5% of that added in No. 2 flour respectively are optimum.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第7期28-30,共3页
Cereal & Feed Industry
基金
食品超细粉体的制备技术
特性及应用研究
湖北省自然科学基金(编号2004ABA097)
关键词
大豆豆皮膳食纤维
小麦粉
品质改良
流变学特性
dietary fiber from soybean hull
flour
quality improvement
rheological property
