麦麸对面团特性影响的研究进展

Research progress on the effect of wheat bran on dough properties

麸皮的深度开发利用及其对面团、面制品品质的不良影响是亟待解决的难题。而面团调制是制作面制品一道必不可少的环节,将麦麸添加到面团中后,由于麦麸本身的结构和特性、麦麸粒度和麦麸添加量的差异,会引起面团结构、黏弹性、流变学特性等相关性质的变化。以麦麸为切入点,从3个角度综述了麦麸对全麦面团特性的影响因素。

The depth development and utilization of wheat bran and its negative effect on the quality of dough and flour products are problems demanding prompt solution.Dough blending is an essential part of making flour products.When wheat bran was added to the dough,the structure,viscoelasticity,rheological properties and other related properties of the dough could cause because of the differences in the structure and characteristics of wheat bran,the particle size and the amount of wheat bran added.Taking wheat bran as the breakthrough point,the influence factors of wheat bran on whole wheat dough properties were summarized from three aspects.