麦麸膳食纤维对面团特性影响的研究进展

膳食纤维被誉为"第七营养素",是一种极具保健功能的营养物质。麦麸是小麦加工过程中的主要副产物,主要作为饲料或酿造食品原料。从麦麸中提取膳食纤维并补充到面制品中可切实提高麦麸的利用率和面制品的营养价值。介绍了麦麸膳食纤维的组成及制备方法,探讨了麦麸膳食纤维的加入使小麦粉制品(面包、馒头、面条等)颜色加深、体积变小、质地变差,导致消费者的可接受度降低等问题。面团为面制品的中间环节,充分了解和讨论麦麸膳食纤维对面团特性的影响就显得很有必要;同时,麦麸膳食纤维包括可溶性部分和不溶性部分,它们对面团特性的影响也是迥异的。从麦麸膳食纤维的两大部分着手,分别分析了它们对面团品质、面筋网络结构、面团流变学特性、面团发酵特性的影响,介绍了一些本领域内最新研究情况,整理了麦麸膳食纤维对面团特性正反两个方面的表现,并对其中可能的原因做了分析。总结了麦麸膳食纤维对面团特性的影响及其在面制品研究和应用中存在问题,并对今后的研究和发展进行了展望。

Research progress on the effect of wheat bran dietary fiber on dough properties

Dietary fiber is known as the"seventh nutrient",which is a kind of nutrient with health function.Wheat bran is the byproduct of wheat flour milling process,and is mainly used as feed or fermented food resources. Dietary fiber,which is extracted from wheat bran,can sufficiently ultilize wheat bran and improve the nutritional value of flour products. In this work,the components of dietary fiber in wheat bran and extraction methods were collected. The roles of wheat bran dietary fiber in the darkening of wheat flour products( bread,steamed bread,noodles,etc.),volume reduction,texture deterioration and decline in consumer acceptability were discussed. Dough is the intermediate link for the production of flour product. It has become compulsory for us to be well-knowledged with the influence of wheat bran dietary fiber on the dough properties. Wheat bran dietary fiber is composed of soluble and insoluble parts,which have different effects on dough properties. In this paper,effects of wheat bran dietary fiber on the gluten network structure,dough quality,rheological and fermentation properties of wheat flour dough were analyzed,and associate recent advances were reviewed. The observed positive and negative effects of wheat bran dietary fiber on the dough properties were collected,as well as the possible reasons. The review concluded the impacts of wheat bran dietary fiber on the dough properties,and issues during the research and application. Current and potential future applications of wheat bran dietary fiber were summarized.