米糠可溶性膳食纤维对馒头抗老化特性的影响

为了提高小麦面制品的抗老化能力,本研究将脱脂米糠可溶性膳食纤维以不同的比例加入小麦淀粉,经面团发酵后制成馒头,分析该馒头的品质变化及抗老化效果.结果 表明,米糠膳食纤维的加入能够延缓馒头的老化.当添加量为5％时,面团的膨胀体积最大,与对照组相比馒头的硬化速率降低了35％,且在4℃下贮藏5d后,硬度、咀嚼度分别降低了33...

Effect of Rice Bran Soluble Dietary Fiber on the Quality of Chinese Steamed Bread

In order to improve the anti-aging ability of flour processed products,in this current study,defatted rice bran soluble dietary fiber was added to wheat starch in different proportions,and steamed bread was made after dough fermentation.The quality change and anti-aging effect of steamed bread were analyzed.The results indicated that the addition of rice bran soluble dietary fiber could delay the aging of Chinese steamed bread.When dosage was 5%,dough had the largest expanded volume,compared with the control group,Chinese steamed bread with dietary fiber addition had a decreased(by 35%)hardening rate,and after 5 days storage at 4℃,reduced hardness(by 33.30%)and chewiness(by 36.84%),increased elasticity(by 9.00%).With the increasing of the amount of rice bran soluble dietary fiber,the color of Chinese steamed bread became darker,the structure became dense,the air holding capability decreased,causing a lower quality(lower specific volume,higher hardness and chewiness,lower elasticity).Compared with Chinese steamed bread without rice bran soluble dietary fiber,storage performance and texture of Chinese steamed bread with dietary fiber had significant improvement,and its anti-aging ability was also improved.