麦麸膳食纤维对小麦粉糊化及凝胶质构特性的影响

Effect of wheat bran dietary fiber on pasting and gel textural properties of wheat flour

为研究膳食纤维对淀粉糊化及凝胶质构的影响,本实验以2种不同筋力小麦粉为原料,添加麦麸膳食纤维,5个添加量处理,分析其小麦粉糊化特性、凝胶质构及其微观结构。结果表明:随麦麸膳食纤维添加量的增加,峰值粘度、低谷粘度、稀懈值、最终粘度和回生值等糊化特征参数均呈显著下降趋势,糊化时间和糊化温度的变化不明显,且没有规律性;添加膳食纤维显著降低了糊化凝胶的硬度、粘附性和咀嚼度(p<0.05),而弹性、内聚性和胶粘性未见显著变化;膳食纤维对2种不同筋力小麦粉糊化和凝胶质构特性的影响趋势基本一致;膳食纤维改变了面团和糊化凝胶体系的微观结构,可增加面团的紧致性,但会降低凝胶结构的致密性和均匀性。

To research effects of dietary fiber on starch pasting and gel textural,two kinds of wheat flour with different gluten strength were used in this study. Moreover,5 different dosage of wheat bran dietary fiber（ WBDF） were added in the tested flour,and these pasting property,gel textural property and microstructure were determined,respectively.The results showed that pasting parameters such as peak viscosity,trough viscosity,breakdown,final viscosity and setback significantly decreased with the increasing additional level of WBDF.However,no obvious changes and rules were observed about pasting time and pasting temperature.The hardness,adhesiveness and chewiness of pasting gel significantly decreased with the addition of WBDF in wheat flour,while springiness,cohesiveness and gumminess had no obvious changes. Effects of WBDF on pasting and gel textural properties for two kinds of flour were observed to be almost the same.Furthermore,WBDF changed the microstructure of dough and gel,which can increase the compactness of dough while decrease denseness and homogeneity of gel.