麦麸超微粉对面团特性及制品品质的影响

对超微粉碎麦麸粉面团的流变学特性进行研究，分别将超微粉碎麦麸(添加质量分数分别为0%、5%、10%、15%、20%)添加到面粉中并调制成面团，测定并记录其粉质特性和拉伸特性等。结果表明：麦麸超微粉的添加会使面粉的吸水率增大，面团形成时间、弱化度均有所增加，面团的稳定时间呈下降趋势；从粉质特性总体来看，超微麦麸粉的添加能改善面粉的粉质特性。在麦麸超微粉添加量在10% 时，麦麸超微粉馒头样品模糊综合评价结果为良好，其色泽、气味、组织结构、口感都可以被人接受。

Effect of Adding Superfine Wheat Bran Powder on Dough Characteristics and Steamed Bread Quality

To extend the application range of superfine wheat bran powder, different amounts (0, 5%, 10%, 15% and 20%) of superfine wheat bran powder were added to wheat flour before the making of dough and flour farinogram characteristics in the presence of superfine wheat bran powder and the tensile characteristics of the obtained doughs were measured. Adding superfine wheat bran powder resulted in increases in flour water absorption and dough formation time and weakening degree and a reduction in dough stabilizing time. The farinogram properties of flour were collectively considered to be improved by adding superfine wheat bran powder. A good fuzzy evaluation of steamed bread with added superfine wheat bran powder was achieved, and it had good acceptability in color, smell, texture and mouthfeeling.