挤压改性麦麸膳食纤维对饺子皮品质的影响

分析挤压改性麦麸膳食纤维对饺子皮品质的影响。饺子皮由挤压改性麦麸和饺子专用粉组成的混合粉制成,挤压改性麦麸含量为混合粉的0,1%,3%,5%;通过测试饺子皮的质构特性、蒸煮特性和感官评价,分析挤压改性麦麸对饺子皮品质的影响。结果表明,挤压改性麦麸含量的增加,提高了饺子皮质构特性中的硬度、胶黏性及咀嚼性,降低了蒸煮特性中蒸煮损失率,提高了饺子皮的吸水率;挤压改性麦麸虽可以改善饺子皮的口感,但会影响饺子皮的外观。研究表明当挤压改性麦麸含量为5%时,饺子皮具有良好的综合品质。此研究可为挤压改性麦麸膳食纤维在饺子皮中的应用提供参考。

Effects of Extruded Modified Wheat Bran Dietary Fiber on Quality of Dumpling Wrapper

The effects of extruded modified wheat bran dietary fiber on quality of dumpling wrapper were analyzed in this study.Dumpling wrapper were made of mixed flour which containing dumpling flour and 0,1%,3%,5%extruded modified wheat bran dietary fiber.The textural property,cooking property and sensory evaluation of cooked dumpling wrapper were tested.The results showed hardness,chewiness,gumminess of cooked dumpling wrapper were significantly positively correlated with content of extruded modified wheat bran;water absorption rate was significantly positively correlated and cooking loss rate was significantly negatively correlated with content of extruded modified wheat bran.The extruded modified wheat bran reduced the appearance,improved the taste and the overall sensory evaluation of dumpling wrapper.The quality of dumpling wrapper was better when the mixed flour contain 5%extruded modified wheat bran.The study can provide reference and theoretical basis for application of extruded modified wheat bran dietary fiber on dumpling wrapper.