摘要
麦麸经不同强度超微粉碎后得到4种不同平均粒径(分别为327、209、144、45μm),将麦麸按照出粉率进行回添得到全麦面粉,以探讨不同粒度组成的麦麸对全麦面团流变学特性的影响。糊化特性分析结果显示随着麦麸粒径的逐渐减小,全麦面粉的峰值黏度、最低黏度、最终黏度和回生值等显著增大。粉质特征显示全麦面粉的吸水率随麦麸粒径的减小逐渐增大,但稳定时间减小、弱化度增大。拉伸仪结果表明醒发时间会影响麦麸粒径对面团面筋网络结构的作用,在面筋网络的逐步扩展和形成阶段(45~90、90~135 min),较小粒径的麦麸会促进面筋网络结构变得密实但降低了其延展性。动态流变学特征显示全麦面团的弹性模量和黏性模量随麦麸粒径的减小而减小,但在扫描范围内高于普通面团。由本研究结果可推测,麦麸粒径的减小会促进淀粉颗粒与麦麸层细胞的分离及麦麸纤维在面团中的分布,但增加了面团形成过程中的物理空间阻碍,干扰了蛋白质分子间的交联和面筋网络结构与淀粉颗粒的结合。
In the study, wheat bran was ground by superfine grinding with various strengths, and then added into straight grade flour according to flour extraction rate （70%）to obtain whole-wheat flour（WWF） .The average particle sizes of four wheat bran after superfine grinding were 327,209,144,45 μm, respectively.The influences of wheat bran particle size on the theological properties of whole-wheat dough （WWD）were investigated.The analysis of viscosity showed that the peak viscosity, trough, final viscosity and setback of WWF were significantly increased as wheat bran particle size reduced. The farinograph analysis indicated that as the wheat bran particle size reduced,the water absorption of WWF was remarkably increased, but the stability time was decreased and the softening degree was enhanced.Extensograph analysis showed that fermentation time could affect the effects of wheat bran particle size on the dough gluten network structure;in the stages of extension and formation of gluten network（45-90,90-135 rain） , smaller wheat bran particle size could promote the compactness of gluten network but reduced the extensibility. Oscillatory rheological properties analysis indicated that as wheat bran particle size decreased, the elastic modulus and viscous modulus of WWD showed a downward trend,but still higher than the control group within the scanning range of frequency.Based on the obtained results,it can be speculated that the decreased wheat bran particle size promoted the separation between starch granules and bran layer and facilitated the distribution of wheat bran fiber, but caused more steric hindrance during the development of gluten network and inhibited the binding between the protein molecules and the interactions of gluten matrix with starch granules.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第2期98-103,110,共7页
Science and Technology of Food Industry
基金
国家自然科学基金青年科学基金项目(31501520)
中央高校基本科研业务费专项资金资助项(2662015QC029)
中央高校基本科研业务费专项资金资助项目(2662014BQ056)
关键词
麦麸粒径
全麦面粉
全麦面团
流变学特性
wheat bran particle size
whole- wheat flour
whole- wheat dough
rheological properties
