期刊论文

中文

食品工业科技

1002-0306

2016

37

16

98-102

10.13386/j.issn1002-0306.2016.16.011

国家自然科学基金项目（31401646） 粮油深加工与品质控制湖南省2011协同创新项目（湘教通[2013]448号） 公益性行业（农业）科研专项经费项目（201303071）

本校为第一机构

为了给研发高品质米糠膳食纤维面制品提供理论依据,本文用微型粉质仪和快速粘度分析仪研究了米糠膳食纤维与食盐各自及共同对面粉粉质及糊化特性的影响规律。研究结果表明:添加米糠膳食纤维使面团弱化度最高增大48%,使面粉糊化温度最大增高26%,使面粉糊化的峰值粘度最高下降23%、最终粘度最高下降21%、衰减值最高减少13%、回生值最高减少8%;添加食盐使面团的形成时间最高延长79%、稳定时间最高延长277%、弱化度最高减少52%,使面粉糊化的衰减值最高增大12%、回生值最高减少12%;添加2%食盐使米糠膳食纤维对面团弱化度的增大作用降低为0,对面粉糊化温度的最大提高作用小于2.5%,对面粉糊化峰值粘度的...

In order to provide theory basis for developing high- quality flour products containing dietary fiber from rice bran(DFRB),the effects of DFRB and salt on the farinograms and pasting properties of wheat flour were investigated using a micro farinograph and a rapid viscosity analyzer. The results showed that adding DFRB resulted in the increases as high as 48% and 26% for the softening degree of the dough and the pasting temperature of the flour,respectively,and the decreases as high as 23%,21%,13% and 8% for the peak viscosity,final viscosity,breakdown value and setback value of the flour duri...