添加冻干无花果粉对小麦面粉品质的影响

Effect of Addition of Freeze-Dried Fig Fruit Powder on Quality of Wheat Flour

将冻干无花果粉与小麦粉按不同的比例混合,研究冻干无花果粉添加量对面粉特性的影响。混合粉的糊化和粉质特性分别使用快速黏度分析仪、粉质仪等进行测定;面筋的超微结构则利用扫描电子显微镜进行观察。结果表明:随着冻干无花果粉添加量的增加,混粉的沉淀值、降落值、峰值黏度、低谷黏度、最终黏度、稀懈值和反弹值均呈显著下降趋势;面团粉质参数除弱化度以外,其余参数均随添加物的增多而降低;扫描电子显微镜显示,冻干无花果粉的添加阻碍了面筋网络的形成。与1%添加量时的面团结构相比较,添加3%冻干无花果粉对面筋网络造成了更大的破坏。因此,冻干无花果粉的添加,改变了面粉的糊化特性、粉质特性及面筋超微结构。

The aim of this study was to investigate the influence of incorporating different levels（0%, 1%, 2%, 3%, 4%, and 5%） of freeze-dried fig fruit powder（FDP） on physicochemical properties of flours from 3 different wheat cultivars（Yumai 34, Xinong 364 and Xinong 538） and the microstructure of dough from the wheat cultivar Xinong 364. The pasting and farinograph properties of the blends were measured by Rapid Visco Analyzer and farinograph, respectively. As the FDP level added in the blends increased, the sedimentation value, falling number, peak viscosity, trough viscosity, final viscosity, breakdown and setback viscosity were significantly decreased. Moreover, increasing the level of FDP added in the blends resulted in a decrease in water absorption, development time, stability time and farinograph quality number and an increase in softness values. Scanning electron microscopy images also showed that FDP weakened the gluten-starch network of dough, and higher degree of disruption of protein matrix was observed in dough with 3% FDP than 1% FDP. Therefore, the addition of FDP can lead to changes in pasting properties, farinograph properties and microstructure of gluten.