麦麸膳食纤维对小麦面团粉质特性的影响

Effect of wheat bran dietary fiber on dough farinograph characters of wheat flour

以2种不同筋力小麦粉为材料,分析研究了麦麸膳食纤维对小麦面团粉质特性的影响.研究结果表明:随着麦麸膳食纤维添加量增加,2种小麦粉的吸水率均升高,且不同添加量间存在显著差异(P<0.05);其他粉质参数的变化趋势则不一致,强筋小麦粉的稳定时间和粉质质量指数随膳食纤维添加量的增加呈下降趋势,弱化度呈升高趋势;弱筋小麦粉则呈现相反趋势.膳食纤维对弱筋小麦面团筋力具有正向效应,对强筋小麦粉则表现负向效应.

Two kinds of wheat flour with different gluten strength were used to research effect of wheat bran dietary fiber(DF)on dough farinograph characters in this study.The results showed that water absorption of the two wheat flour increased with the increasing additional level of WBDF,and significant differences(P<0.05)were found among different additive amount.However,the variation trend of other parameters were inconsistent.Dough stability and farinograph quality number(FQN)of strong-gluten wheat flour decreased,but degree of softening increased with the increasing additional level of WBDF.Nevertheless,weak-gluten wheat flour showed the opposite trend.In a word,dietary fiber had positive effect on dough gluten of weak-gluten wheat flour,but had negative effect on that of stronggluten wheat flour.