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生物解离大豆膳食纤维对面团质构特性的影响 被引量:4

Effect of Biodissociation of Soybean Dietary Fiber on Texture Properties of Dough
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摘要 为合理利用生物解离提油过程中产生的膳食纤维,利用超微粉碎技术改善生物解离大豆膳食纤维的功能特性,分别研究纤维粒度、纤维添加量及水分添加量对面团质构特性的影响,通过响应面法建立了上述3因素对面团延展率影响的模型。通过模型分析得出,3种因素对面团延展率的影响程度排序为:纤维添加量、水分添加量、纤维粒度。经优化得到的最佳工艺条件:纤维添加量为30%、水分添加量为4.5%、纤维粒度为300目,在此条件下进行试验,得到膳食纤维面团延展率为10.61。面团微观结构结果表明,面团质构特性发生变化是由于膳食纤维对面团中二硫键产生破坏,面团面筋断裂,淀粉颗粒暴露在面筋网络结构之外,当添加量为40%和50%时几乎看不到成片的面筋膜,面筋结构受到破坏进而影响面团质构特性。 Dietary fiber, the byproduct from enzyme-assisted aqueous extraction processing, was provided for rational use, superfine grinding technology was used to improve the functional properties of enzyme- assisted aqueous extraction processing of soybean dietary fiber, and the effects of the dietary fiber size, dietary fiber content and moisture content on dough texture characteristics, model of the above three factors affecting dough extension rate were established by response surface method. Through the model analysis, the influence degree of the three factors on the dough extension rate was as follows : dietary fiber addition, water addition, dietary fiber granularity. The optimal conditions obtained for dietary fiber content of 30% and moisture content of 4. 5%, the experiments were carried out under this condition, and the dietary fiber particle size was 300 meshes, dietary fiber dough extensibility rate was got as 10.61. The results showed that the microstructure of dough, dough texture characteristics change was due to failure of two disulfide content of dietary fiber on dough group, dough gluten fracture, starch granules exposed outside the gluten network structure, when the content was 40% and 50% , there was almost no film can be seen into a piece of gluten, the gluten structure was damaged and dough texture characteristics were affected. And there was almost no piece of gluten film was visible, and the gluten structure was damaged and thus affected the texture of the dough. The results of this study can provide reference for the application of biodissociation dietary fiber in oasta oroducts.
作者 李杨 钟明明 齐宝坤 曾琪 李红 王欢 LI Yang;ZHONG Mingming;QI Baokun;ZENG Qi;LI Hong;WANG Huan(College of Food Science and Technology, Northeast Agricultural University, Harbin 150030, China)
出处 《农业机械学报》 EI CAS CSCD 北大核心 2018年第7期355-362,共8页 Transactions of the Chinese Society for Agricultural Machinery
基金 国家重点研发计划项目(2016YFD0401402) 霍英东教育基金项目(151032)
关键词 生物解离膳食纤维 面团质构 扫描电镜 响应面 soybean dietary fiber dough texture scanning electron microscope response surface
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