期刊论文

中文

食品科技

1005-9989

2017

42

5

147-151

10.13684/j.cnki.spkj.2017.05.030

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

通过添加不同量的米糠膳食纤维,研究米糠膳食纤维对挂面食用品质的影响。结果表明,添加米糠膳食纤维导致挂面的蒸煮损失率显著增加,蒸煮损失率随着添加量的增加呈波浪状上升趋势,由6.24%上升到7.64%;添加米糠膳食纤维影响了挂面的质构特性,拉断力由11.78g下降至8.3 g,拉伸距离由38.73 mm降至11.96 mm;由于添加量的增加,使得挂面的硬度由3681.11 g增加至4684.96 g,黏结性由0.57降至0.45;米糠膳食纤维的添加导致挂面的感官品质显著降低。添加4%以内的米糠膳食纤维可以使挂面保持相对较好的食用品质。

This paper studied the effect of dietary fiber from rice bran （DF） on the edible quality of noodles through adding different amount of DF. The results showed that the addition of DF lead to significant increase of cooking loss of noodles, the loss rate showed a wavy rising trend increasing from 7.64% to 6.24%. The texture properties of noodles were significantly affected by the addition of DF. With the increase of the addition, the tensile force fell to 8.3 g from 11.78 g and the tensile distance fell to 11.96 mm from 38.73 mm, the firmness i...