摘要
The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties.In this paper,wheat bran dietary fiber(WBDF)with different levels(0,3%,6%,9%,12%)were added to wheat flour and the characterization of dough rheological properties was conducted by rapid visco-analyzer,farinograph,as well as rotational rheometer.The results from pasting properties showed a gradual reduction in peak viscosity,trough viscosity,final viscosity and setback with increasing WBDF content.At high WBDF concentration,the significant increase of water absorption,formation time as well as weakening degree implied the harder formation of gluten network structure and the competition for water between gluten and WBDF particles.Such conclusion was in line with the findings from dynamic rheology tests,in which the doughs containing WBDF were more sensitive to strain regardless of their rigid and stiff texture.This study revealed vulnerable dough structure induced by WBDF,as well as the strengthened elastic property,elaborating the harmful effects ofWBDF on the rheological properties of doughs.
The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties. In this paper, wheat bran dietary fiber (WBDF) with different levels (0, 3%, 6%, 9%, 12%) were added to wheat flour and the characterization of dough rheological properties was conducted by rapid visco-analyzer,farinograph, as well as rotational rheometer. The results from pasting properties showed a gradual reduction in peak viscosity, trough viscosity, final viscosity and setback with increasing WBDF content. At high WBDF concentration, the significant increase of water absorption, formation time as well as weakening degree implied the harder formation of gluten network structure and the competition for water between gluten and WBDF particles. Such conclusion was in line with the findings from dynamic rheology tests, in which the doughs containing WBDF were more sensitive to strain regardless of their rigid and stiff texture. This study revealed vulnerable dough structure induced by WBDF, as well as the strengthened elastic property, elaborating the harmful effects of WBDF on the rheological properties of doughs.
基金
supported by Henan Province Colleges and Universities Young Backbone Teacher Plan (No. 2016GGJS-070)
the Fundamental Research Funds for the Henan Provincial Colleges and Universities in Henan University of Technology (No. 2018RCJH08)
National Natural Science Foundation of China (No. 31571873)
