固态发酵麦麸对面团及面条品质的影响

本文使用乳酸菌和酵母菌发酵麦麸，通过糊化特性、动态流变学、面条质构特性和体外消化等指标来探究固态发酵麦麸对面团以及面条品质的影响。结果表明，发酵麦麸的不溶性膳食纤维含量显著降低（P<0.05），可溶性膳食纤维、可溶性阿拉伯木聚糖（WEAX）和多酚含量显著提高（P<0.05）。与未发酵麦麸组相比，发酵麦麸组面团的峰值粘度和谷值粘度增加；弹性模量（G’）和粘性模量（G"）增大，tanδ和蠕变柔量（J）减小，面团的粘弹性和结构强度增加；水分分布得到改善，弱结合水的流动性提高，强结合水的含量增加；二级结构中的β-折叠和无规则卷曲的相对含量显著降低（P<0.05），而β-转角则显著增加（P<0.05），减弱了麦麸对面筋蛋白的解聚作用。与此同时，发酵麦麸显著降低（P<0.05）全麦面条的蒸煮损失率。发酵麦麸组全麦面条的硬度和咀嚼度减小，弹性和粘聚性有所增加。消化实验表明发酵麦麸面条的葡萄糖释放量均低于普通小麦粉面条以及未发酵麦麸面条，强化了全麦面条淀粉的抗消化性。

Effects of Solid Frmented Bran on the Quality of Dough and Noodles

In this paper, the effect of solid fermented bran on dough as well as noodle quality was investigated by using lactic acid bacteria and yeast to ferment bran, through paste characteristics, dynamic rheology, noodle texture and in vitro digestion. The results showed that the insoluble dietary fibre content of the fermented bran was significantly lower (P<0.05) and the soluble dietary fibre, WEAX and polyphenol content were significantly higher (P<0.05). Compared to the unfermented bran group, the peak and grain viscosity of the dough increased in the fermented bran group. The elastic modulus (G') and viscous modulus (G") increased, tanδ and creep flexibility (J) decreased, and the viscoelasticity and structural strength of the dough increased. The moisture distribution was improved, the mobility of weakly bound water increased and the content of strongly bound water increased. The relative content of β-sheet and random-coil in the secondary structure was significantly reduced (P<0.05), while the β-turn was significantly increased (P<0.05), weakening the depolymerising effect of bran on gluten proteins. At the same time, fermented bran significantly reduced (P<0.05) the cooking loss rate of wholemeal noodles. The hardness and chewiness of the wholemeal noodles in the fermented bran group were reduced and the elasticity and cohesiveness were increased. The final digestion experiments showed that the glucose release from the fermented bran noodles was lower than that of both the plain wheat flour noodles and the unfermented bran noodles, which enhanced the digestibility of the whole wheat noodles starch.