小麦麸皮及面粉戊聚糖对面团特性及面包烘焙品质影响的比较研究

The Influence Comparison between Wheat Bran Pentosan and Wheat Flour Pentosan on Dough Properties and Bread-making Quality

从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖,将其以0. 5%的比例添加到面粉中,以研究其对面团特性及面包烘焙品质的影响。研究发现,小麦麸皮水溶戊聚糖对面团特性及面包烘焙品质的影响与面粉中的水溶戊聚糖相似,可明显改善面团特性及面包烘焙品质,主要体现在:可增加面团的粉质吸水量,增加面团的稳定时间,增加面包的体积,改善面包的内部质构;小麦麸皮水不溶戊聚糖对面团特性及面包烘焙品质有明显的弱化作用;而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。

Water soluble and water insoluble pentosan fractions were prepared from wheat bran and wheat flour separately. Different pentosan fractions were added into wheat flour in ratio of 0.5% for the influence comparison on dough properties and bread-making quality. The results indicate that the influence of wheat bran water soluble pentosan on dough properties and breadmaking quality is similar as wheat flour water soluble pentosan, such as increasing dough water absorption and dough stability time, increasing loaf volume, and so on . Wheat bran water insoluble pentosan has negative influence on dough and bread-making properties. Wheat flour water soluble pentosan has little influence on dough and bread-making quality.