米糠膳食纤维与食盐对面粉粉质及糊化特性的影响

为了给研发高品质米糠膳食纤维面制品提供理论依据,本文用微型粉质仪和快速粘度分析仪研究了米糠膳食纤维与食盐各自及共同对面粉粉质及糊化特性的影响规律。研究结果表明:添加米糠膳食纤维使面团弱化度最高增大48%,使面粉糊化温度最大增高26%,使面粉糊化的峰值粘度最高下降23%、最终粘度最高下降21%、衰减值最高减少13%、回生值最高减少8%;添加食盐使面团的形成时间最高延长79%、稳定时间最高延长277%、弱化度最高减少52%,使面粉糊化的衰减值最高增大12%、回生值最高减少12%;添加2%食盐使米糠膳食纤维对面团弱化度的增大作用降低为0,对面粉糊化温度的最大提高作用小于2.5%,对面粉糊化峰值粘度的下降作用减少5%,对面粉糊化回生值的减小作用提高到12%。 

Effects of dietary fiber from rice bran and salt on the farinograms and pasting properties of flour

In order to provide theory basis for developing high- quality flour products containing dietary fiber from rice bran( DFRB),the effects of DFRB and salt on the farinograms and pasting properties of wheat flour were investigated using a micro farinograph and a rapid viscosity analyzer. The results showed that adding DFRB resulted in the increases as high as 48% and 26% for the softening degree of the dough and the pasting temperature of the flour,respectively,and the decreases as high as 23%,21%,13% and 8% for the peak viscosity,final viscosity,breakdown value and setback value of the flour during pasting,respectively. Adding salt induced the increases of development time,stability time and softening degree of the dough as high as 79%,277%and 52%,respectively,and caused the increase of breakdown and setback values as high as 12% during the flour pasting.Adding 2% of salt made the increasing effect of DFRB on the softening degree of the dough and the pasting temperature of the flour decrease to 0 and less than 2.5%,respectively,and made the decreasing effect of DFRB on the peak viscosity and the setback value of the flour during pasting decrease by 5% and increase to12%,respectively.