酶法改性麦麸及其对面粉粉质特性和面团拉伸特性的影响

郭艳艳; 李华; 朱宣宣

doi:10.12187/2022.03.006

June 2022

Article Contents

GUO Yanyan, LI Hua and ZHU Xuanxuan. Enzymatic modification of wheat bran and its effect on flour farinograph properties and dough extensograph properties[J]. Journal of Light Industry, 2022, 37(3): 43-50,57. doi: 10.12187/2022.03.006

Citation: GUO Yanyan, LI Hua and ZHU Xuanxuan. Enzymatic modification of wheat bran and its effect on flour farinograph properties and dough extensograph properties[J]. Journal of Light Industry, 2022, 37(3): 43-50,57. doi: 10.12187/2022.03.006 shu

Enzymatic modification of wheat bran and its effect on flour farinograph properties and dough extensograph properties

College of Food Science and Technology, He'nan University of Technology, Zhengzhou 450000, China

Received Date: 2021-08-04
Accepted Date: 2022-03-31

Abstract

The wheat bran was passed through an 80-mesh sieve, and it was modified enzymatically with cellulase. The modification process conditions were optimized through single factor test and orthogonal test. The modified wheat bran was added to the flour and the farinographical property of the flour and the extensographical properties of the dough were explored. The results showed that the optimal process conditions for the enzymatic modification of wheat bran were cellulase addition 1.0%, reaction temperature 65 ℃, reaction time 4.0 h, and pH value 4.0. Under these conditions, the extraction rate of SDF was 12.59%. With the increase of modified wheat bran addition, the water absorption rate of the flour increased, the dough formation time and weakening degree increased slowly, the stabilization time、 extensibility and tensile area of the dough decreased, and the tensile resistance and tensile ratio showed a trend of first increasing and then decreasing. After waking 90 and 135 min, the tensile resistance and tensile ratio of the dough increased with the addition of modified wheat bran, reaching the highest values at 4% and 8%, respectively.
- wheat bran modification,
- dietary fiber,
- cellulase,
- farinograph property,
- extensograph property
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沈阳化工大学材料科学与工程学院沈阳 110142

Enzymatic modification of wheat bran and its effect on flour farinograph properties and dough extensograph properties

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