小麦麸皮膳食纤维对冷冻面团及馒头品质的影响研究

Study on the effect of wheat bran dietary fiber on the quality of frozen dough and steamed bread

以小麦粉为原料,添加5%、10%、15%、20%麸皮膳食纤维到高筋粉中,研究膳食纤维对冷冻面团及馒头品质的影响。结果表明:少量膳食纤维可以改变面筋网络强度,提升粉质特性,使面团更加耐搅拌,增大面团的韧劲,延长面团的稳定时间,使面团不易流变变形;面团的发酵力度变大,产生的二氧化碳量增加,但面团的持气能力变弱,面团开始提早出现漏气情况,即发酵时间缩短;成品馒头的硬度、黏性、弹性、凝聚性、咀嚼性、回复性都有所提高,增加了馒头的口感和外观。最佳的膳食纤维添加量为5%;当膳食纤维的添加量超过10%时,其对冷冻面团的特性产生消极影响。

With wheat flour as raw material, the effects of wheat bran dietary fiber on the quality of frozen dough and steamed bread were studied by adding 5%, 10%, 15%, 20% wheat bran dietary fiber into high gluten flour. The results showed that small amount of dietary fiber could change the strength of gluten network and improve farinograph property, made the dough more resistant to mixing, increased the dough tenacity, lengthened the stable time of dough and made the dough not easy to deform.The dough fermentation intensity became larger, the amount of carbon dioxide increased, but the gas holding capacity of dough became weak, and the dough began to leak; resulting in shortening fermentation time. The hardness, viscosity, elasticity, cohesiveness, chewiness and resilience of steamed bread were improved, and the taste and appearance of steamed bread increased. The best dietary fiber content was 5%. When the dietary fiber content was more than 10%, it had a negative impact on the characteristics of frozen dough.