麦麸细粉营养成分分析及在面包烘焙中的应用

采用喷雾调质、研磨和筛选分离出小麦麸皮中的麦麸细粉,分析其营养成分,并通过流变特性测试及烘焙应用试验,研究其对面粉营养成分及面团烘焙特性的影响。结果表明,分离所得麦麸细粉的蛋白质和膳食纤维含量高达15.8%和33.6%,且富含钾、钙、铁等多种矿物质。随着麦麸细粉在面包专用粉中添加比例的增加,面包专用粉的灰分和湿面筋含量呈递增趋势;面筋指数、糊化黏度逐渐降低,面团吸水率、弱化度逐渐增加;稳定时间、延展性呈减小趋势;面包的搅拌时间、发酵时间延长,比容和品质评分降低。添加10%麦麸细粉的面包烘焙性能和感官品质较好,且营养价值得到了显著改善。

Nutrient analysis of the fine wheat bran powder and its application in bread making

The fine wheat bran powder was separated from wheat bran through grinding bran with cutting machine combined with spraying and screening. Analysis of its nutrient composition, the effects of the fine wheat bran powder on the nutrients of flour as well as its baking characteristics were studied by determining the dough rheological properties and baking experiments. The results showed that the protein and dietary fiber content of the fine wheat bran powder were up to 15.8% and 33.6%, respectively, which was rich in potassium, calcium, iron and other minerals. With the increasing of the fine wheat bran powder in the bread flour, the ash content and wet gluten content increased gradually; gluten index and gelatinization viscosity decreased, the dough water absorption capacity and weakness increased; the stabilization time and malleability of dough showed a decreased trends; the mixing and fermentation time of dough were both prolonging; lower specific volume and quality scores were obtained. However, the bread with 10% of the fine wheat bran powder still exhibited well-accepted baking performance and sensory quality, and the nutritional value was significantly improved.