马铃薯膳食纤维对小麦面团流变和热机械特性的影响

Effect of Potato Dietary Fiber on Rheological and Thermomechanical Properties of Wheat Flour Dough

马铃薯膳食纤维(Potato dietary fiber,PDF)是一种优质膳食纤维,具有良好的理化特性和生理功能,添加PDF可提高面制食品的营养品质和功能特性。文章研究了PDF对小麦面团热力学特性、热机械特性、流变特性和微观结构的影响,结果发现随着PDF添加量逐渐增加(2%~10%),小麦面团保持了较好的机械力稳定性,筋力强度和蒸煮稳定性逐渐降低;面筋网络弱化速率、淀粉糊化速率和淀粉酶降解速率均呈现下降趋势。升温条件下添加PDF的面团黏弹性更高,但面筋网络连续性降低,面筋网络包裹淀粉颗粒的能力变差。综上所述,添加2%~10%PDF可较好地保持小麦面团原有的流变特性和热机械特性,为进一步研发含有PDF的面制品提供理论支持。

Potato dietary fiber(PDF)is an excellent source of dietary fiber,with good physical-chemical properties and functional?activity.PDF addition can improve the nutritional quality and functional characteristics of wheat flour products.In this study,the effects of PDF on the thermodynamic,thermo-mechanical,rheological and microstructure of dough were investigated.As the addition content of PDF gradually increased from 2%to 10%,the mixed dough maintained good mechanical stability,while the strength and cooking stability gradually decreased.The weakening rate of gluten network,starch gelatinization rate and amylase degradation rate of starch showed a decreasing trend.The dough with PDF showed higher viscoelasticity as temperature gradually increased,but the continuity of gluten network decreased.The gluten network showed less ability to wrap starch particles.All the results suggested that the mixed dough with 2%~10%PDF maintained the original rheological and thermo-mechanical properties of wheat flour dough,which is beneficial for the development of related flour food.