碱法提取石磨小麦麸皮可溶性膳食纤维工艺研究及其在馒头中的应用

Extraction of Soluble Dietary Fiber from Stone Milled Wheat Bran By An Alkali Method and Its Application in Steamed Bread

对碱法提取石磨小麦麸皮中可溶性膳食纤维的工艺进行了研究,通过单因素试验研究了料液比、碱解温度及碱解时间对可溶性膳食纤维的提取率的影响。实验结果表明:最佳料液比为1:8,碱解温度为60℃,碱解时间为60 min。将提取的可溶膳食纤维加到面粉里制成纤维馒头,其在理化性质方面优于全麦粉馒头。

In this study, soluble dietary fiber was extracted from stone milled wheat bran by alkali method. Sin- gle-factor experiment was used to study the effect of material liquid ratio, alkaline hydrolysis temperature and al- kali solution time on extraction. The results showed that the optimum extraction condition was as follows： the ma- terial liquid ratio of 1：8, alkaline hydrolysis temperature of 60 ℃, alkali solution for 60 min. The soluble dietary fiber was added to steamed bread, and the dietary fiber steamed bread had better physical qualities than the whole wheat flour steamed bread.