酸改性麦麸粉对面粉粉质特性及面团质构特性的影响

Effect of Acid-Modified Wheat Bran Powder on Farinographic Properties and Texture Properties of Wheat Flour Dough

研究超声波-酸解改性的麦麸粉不同添加量对面粉粉质特性、面团拉伸特性、面粉糊化特性以及面团质构特性的影响。结果表明:随着酸改性麦麸粉添加量的增加,面团的吸水率、形成时间呈上升趋势,稳定时间和粉质指数则先上升后下降;面团的最大拉伸阻力、拉伸阻力、拉力比数随酸改性麦麸粉添加量的增加呈上升趋势,而延伸性和拉伸面积呈下降趋势,对面团的拉伸特性具有正、反两方面的作用;峰值黏度、最低黏度、衰减值、最终黏度、回生值、糊化温度及峰值时间均呈先上升后下降的趋势;质构特性结果表明,面团的硬度、弹性、黏附性、咀嚼性、内聚性和回复性随着添加量的增加呈先增加后减少趋势。综合得出,酸改性麦麸粉添加范围6%～9%可以改善面粉粉质及质构特性。

In this work,the effect of adding different amounts of ultrasonic-assisted acid-modified wheat bran powder on the farinographic properties and gelatinization characteristics of wheat flour as well as the tensile and texture properties of dough was investigated.The results indicated that dough water absorption rate and development time(DDT)increased,and dough stability time(DST)and farinographic quality number(FQN)increased initially and then decreased with increasing addition of acid modified superfine wheat bran;maximum resistance to extension,resistance to extension(R)and ratio of resistance to extension to extensibility(R/E)increased,while extensibility(E)and extension area decreased.These variations suggested that the modified wheat bran powder showed both positive and negative effects on the tensile properties.In addition,peak viscosity,trough viscosity,breakdown,final viscosity,setback,peak time and gelatinization temperature all increased firstly and then decreased.The same trend was observed for texture properties such as hardness,springiness,adhesiveness,chewiness,cohesiveness and resilience.Overall,it was concluded that the application of acid modified wheat bran powder in the range of 6%-9%could improve flour quality and dough texture properties.