阿拉伯木聚糖(AX)添加量对面团特性的影响

Effects of the Amount of Arabinoxylan Added on Dough Characteristics

小麦粉是制作主食的重要原料,面粉品质特性决定了产品的品质优劣。虽然面粉只含有少量的阿伯木聚糖(Arabinoxylan,AX),但它对面粉和面团品质的影响却很大。探究不同AX添加量对面粉粉质特性、糊化特性、面团水分分布、发酵面团微观结构的影响。

Wheat flour is an important raw material for making main food.The quality of flour determines the quality of the product.In addition to the effects of protein and their types on the quality of flour,the amount of Arabianxylan(AX)in flour is not high,but the quality of flour and dough has a significant impact.The effects of different AX additions on flour properties,gelatinization characteristics,dough moisture distribution and microstructure of fermented dough were reviewed.