摘要
研究了以小麦麸皮为原料 ,经挤压改性使其可溶物含量增加的生产工艺。采用正交试验的方法 ,讨论了影响可溶物含量的各因素 ,即麸皮含水量、主机转速、挤压机出料口温度。通过对正交试验结果分析 ,主机转速对可溶物含量的影响最大 ,其次是挤压机出料口温度 ,麸皮含水量。确定各因素的最优水平 ,然后利用最优参数作验证试验 ,测定可溶性物含量为 2 9%。向面包中添加可溶物含量最高的麸皮 ,采用单因素试验方法 ,探讨了膳食纤维的添加量对面包焙烤品质的影响 ,随着添加量的增加 。
The technology of wheat bran extrusion technology was studied to increase its content of soluble dietary fiber. By means of orthogonal tests , the different factors affecting the content of soluble dietary fiber was investigated, such as the moisture content of wheat bran, screw speed and extrusion temperature, showing that screw speed had much influence. Optimizing these factors resulted in 29% soluble dietary fiber. And baking tests indicated that bread baking quality was worsened with the increase of the dietary fiber added.
出处
《粮食与饲料工业》
CAS
2003年第5期36-38,共3页
Cereal & Feed Industry
