竹笋膳食纤维对面粉粉质特征及面团质构特性的影响

本文研究了不同竹笋膳食纤维添加量对小麦粉粉质特性、生面团拉伸和流变学特性以及熟面团质构特性的影响。结果表明,随着竹笋膳食纤维添加量的增加,面团稳定时间、粉质质量指数呈先上升后下降趋势,而拉伸阻力和拉伸比例呈上升趋势。竹笋膳食纤维添加量为3.0%时,稳定时间最长为7 min 32 s,粉质质量指数最大为95,弱化度最低为64。随着扫描频率增大,面团弹性模量和黏性模量增大,损耗角正切减小;频率相同时,添加量小于3.0%时,面团的弹性模量、黏性模量增加;质构特性研究发现,随着竹笋膳食纤维添加量的增大(0.5%~5.0%),面团的硬度、弹性、粘附性、咀嚼性均呈现先增加后降低的趋势。结果表明:适量添加竹笋膳食纤维可改善面粉的粉质及质构特性,有助于提高面粉的食用品质。 

Effect of bamboo shoot dietary fiber on farinograph properties and texture properties of wheat flour dough

In this paper, the effects of bamboo shoot dietary fiber ( BSDF) on the farinographic property, extensibility, rheological and texture properties of wheat flour dough were investigated. The results showed that with the addition amount of BSDF increased, dough stability time, farinogram quality number ( FQN) were increased and then decreased, and the stretch resistance, stretch ratio, maximum stretch ratio and maximum resistance appeared as upward trend. When BSDF was 3%, the stabilization time up to 7 min 32 s, FQN maximum of 95, the weakening of the lowest 64.With the scanning frequency increased, the dough elastic modulus and the viscous modulus were increased.By contrast the loss tangent was declined with the scanning frequency increased.When the frequency was the same, the amount of dietary fiber from bamboo shoot was less than3%.The modulus of elasticity and viscous of the dough were increased. The texture analysis showed that with the different adding amount of BSDF, elasticity, adhesion, chewiness of dough were increased and then declined.