回添固态发酵麸皮对重组全麦粉品质特性的影响研究

旨在研究回添固态发酵麸皮对所制得的重组全麦粉的品质特性的影响。将固态发酵麸皮和未发酵麸皮回添入小麦粉中制得重组全麦粉,研究重组全麦粉及全麦馒头的品质特性。结果表明:发酵使麸皮的营养成分得到改善,添加固态发酵麸皮的重组全麦粉在粉质特性,糊化特性,热特性和面团黏弹特性上都接近空白小麦粉。未经发酵的麸皮的存在使馒头比容显著(P0.05)降低,质构变差,气孔紧缩,而添加发酵麸皮可以使重组全麦粉制作的馒头的比容显著(P0.05)增大,全麦馒头的质构特性得到明显改善。这说明麸皮经过固态发酵后再回添入小麦粉中能够有效的改善麸皮加入小麦粉带来的负面作用,回添发酵麸皮制得的重组全麦粉品质较好。

Effect of re-adding solid state fermented wheat bran on quality characteristics of recombined whole wheat flour

A research has been carried out to investigated effect of re-adding solid state fermented wheat bran on quality characteristics of recombined whole wheat flour. Recombined whole wheat flour were produced by adding solid state fermented wheat bran and raw bran back to wheat flour. Quality characteristics of recombined whole wheat flour and steamed bread were studied. Solid state fermentation improved the nutritional properties of wheat bran. Results illustrated that all properties of recombined wheat flour were similar with wheat flour. The existence of raw bran had bad effect on textural properties of steamed bread while the existence of solid state fermented wheat bran improved the textural properties of steamed bread significantly. It means that solid state fermentation of wheat bran is an effective way to improve the qualities of recombined whole wheat flour.