微细化麦麸膳食纤维制备及其对面制品品质影响

该文报道以麦麸为原料制备膳食纤维工艺,确定最佳技术条件并制备微细化麦麸膳食纤维;且在面粉中分别添加5%、8%、10%、12%和15%麦麸膳食纤维配制膳食纤维面粉。按我国传统工艺技术制备不同麦麸膳食纤维添加量的馒头和中式面条样品,并据行业标准分别进行品质评价;结果表明,添加麦麸膳食纤维使馒头体积及感官指标评价得分均呈下降趋势,当其添加量为8%时,馒头总体品质评价得分高于80%;麦麸膳食纤维添加量不超过5%的麦麸膳食纤维面条,其感官品质指标与空白样面条接近,都可被市场所接受。

Preparation of micronized wheat bran fiber and its effect on quality of Chinese steamed Dread and noodle

The processing technology of dietary fiber from wheat bran was studied,the optimal conditions were determined in this article.Micronized wheat bran fibre(WBF),which have good water holding capacity and swelling capacity,was prepared.The sensory evaluation of Chinese steamed breads containing different amounts 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.The quality of Chinese noodle containing different amounts of WBF was evaluated according to industrial standard.The results showed that Chinese noodle containing less than 5%of WBF are almost the same as the controlled samples.Chinese noodles containing less than 5%WBF is perfectly acceptable in Chinese market.