麦麸膳食纤维对面团流变学特性及馒头品质的影响

研究了麦麸膳食纤维的加工技术并制备了微细化活性麦麸膳食纤维；分别添加5％、8％、10％、12％和15％的麦麸膳食纤维素到面粉并调制成面团，记录并测定其粉质特性参数与拉伸特性参数。结果表明：麦麸膳食纤维的添加使面团的吸水率增大、形成时间与稳定时间显著延长、弱化度下降，面团的粉质特性得到明显改善，但其面团的弹性逐渐下降；麦麸膳食纤维的添加使面团的抗拉伸阻力和拉力比数增大．而使面团拉伸能量和延伸性变小。按传统工艺技术制备了不同麦麸膳食纤维添加量的馒头样品，并进行了感官评价．麦麸膳食纤维的添加使馒头的体积及馒头感官指标评价得分均呈下降的趋势，当其添加量为8％时，馒头的总体品质评价得分高于80％。是可以为消费者所接受。

The Effect of Wheat Bran Fiber on Rheological Properties of Wheat Dough and Quality of Northern-Style Chinese Steamed Bread

The processing technology of dietary fiber from wheat bran was studied in this article. Micronized wheat bran fibre （WBF）, which have good water holding capacity and swelling capacity, was prepared. Wheat dough with different amounts of wheat bran dietary fiber was made, and the rheological characteristics were measured by Brabender Farinograph, Extensograph texture analyzer. The rheology and texture properties of wheat dough containing different amounts of WBF were analyzed respectively. The influence of WBF on wheat dough characteristics was investigated. With the addition of WBF, water absorption, developing time and stability were significantly improved. The resistence and ratio of resistence to extensibility showed significant associations with the amount WBF added in wheat dough, however the extensibility and energy of area were negatively associated with the addition of WBF. The sensory evaluation of Chinese steamed breads containing different amount of WBF was made in accordance with industrial standards. The results showed that Chinese steamed breads containing less than 8% of WBF are almost the same as the controlled samples. Chinese steamed bread containing less than 8% WBF is perfectly acceptable in Chinese customers.