豌豆苗膳食纤维的添加对面团和面包物性的影响

Effects of Addition of Pea Sprouts Fiber on Dough Texture and Bread Quality

将粗提取的豌豆苗膳食纤维添加到面粉中制作面团,结果发现,随添加量的不断增大,面团的黏度逐渐增大,回复性有所降低。但弹性和咀嚼性无明显变化。添加豌豆苗膳食纤维对面包的体积膨胀有抑制作用,同时使面包皮的硬度和脆性降低,面包心的硬度在一定加入量范围内也降低。贮藏实验表明,添加豌豆苗膳食纤维(<15%)对防止面包的老化有积极意义。该研究为今后膳食纤维在面制品中的强化应用提供了实验依据。

Pea sprouts fiber was added in to flour to make dough. The effects of its addition on dough texture and bread quality were investigated in this study. With the increase of the fiber added into flour, the viscosity of the dough increases gradually, but the resilience decreases, and no significant changes are observed on its springiness and chewiness. The addition of the fiber brings into negative effect on bread volume expansion, and decreases hardness and fracturability of bread crust. A slight decrease in hardness of bread crumb is observed as fiber addition amount in a certain range. A significant prevention of bread aging is achieved by adding the fiber. A experimental basis for enrichment of dietary fiber into bread product was bulit in this study.