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
Enzymatic modification of wheat bran and its effect on flour farinograph properties and dough extensograph properties
-
摘要: 以过80目筛的麦麸为原料,加入纤维素酶对其进行酶法改性,通过单因素试验和正交试验优化改性工艺条件,并将改性后的麦麸添加到面粉中,研究其对面粉粉质特性及面团拉伸特性的影响。结果表明:麦麸酶法改性的最佳工艺条件为纤维素酶添加量1.0%、反应温度65℃、反应时间4.0 h、pH值4.0,在此条件下,水溶性膳食纤维(SDF)的提取率为12.59%;随着改性麦麸添加量的增加,面粉的吸水率增加,面团的形成时间和弱化度均增加缓慢,稳定时间、延伸性和拉伸面积均下降,拉伸阻力和拉伸比例均整体呈先增加后下降的趋势;且醒发90 min、135 min后,添加改性麦麸的面团其拉伸阻力和拉伸比例均增加,分别在添加量4%和8%时达到最大值。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.
-
Key words:
- wheat bran modification /
- dietary fiber /
- cellulase /
- farinograph property /
- extensograph property
-
-
[1]
WANG Y,HO C T.Dicarbonyl intermediates:A control factor in the maillard reaction[J].ACS National Meeting Book of Abstracts,2010,238:27-34.
-
[2]
LI F W,CAO J R,LIU Q,et al.Acceleration of the maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing[J].Food Chemistry, 2020, 318:126517.
-
[3]
TAVARES W,DONG S,JIN W,et al.Effect of different cooking conditions on the profiles of maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets[J]. Food Research International,2018,103:390-397.
-
[4]
MACAGNAN F T,SILVA L,HECKTHEUER L H.Dietary fibre:The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds[J].Food Research International,2016,85:144-154.
-
[5]
赵海贤,于国萍.干法糖基化改性提高大豆分离蛋白的乳化性[J].食品研究与开发,2012,33(9):7-11.
-
[6]
HELLWING M,WITTE S,HENLE T.Free and protein-bound maillard reaction products in beer:Method development and a survey of different beer types[J].Journal of Agricultural and Food Chemistry,2016,64(38):7234-7243.
-
[7]
HABINSHUTI I,CHEN X,YU J,et al.Antimicrobial,antioxidant and sensory properties of maillard reaction products (MRPs) derived from sunflower,soybean and corn meal hydrolysates[J].Lebensmittel Wissenschaft and Technology,2019,101:694-702.
-
[8]
PRUCKLER M,SIEBENHANDL-EHN S,APPRICH S,et al.Wheat bran-based biorefinery 1:Composition of wheat bran and strategies of functionalization[J].LWT-Food Science and Technology,2014,56(2):211-221.
-
[9]
张艺萱,刘伟,刘倩楠,等.马铃薯膳食纤维对小麦面团流变和热机械特性的影响[J].食品科技,2020,45(6):168-174.
-
[10]
赵双丽,肖乃勇,刘兴丽,等.竹笋膳食纤维对反复冻融面团加工特性和水分分布的影响[J].轻工学报,2019,34(5):20-26.
-
[11]
MA S,HAN W,LI L,et al.Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber[J].Journal of the Science of Food and Agriculture,2020,100(1):177-183.
-
[12]
国家市场监督管理总局.粮油检验小麦粉面团流变学特性测试粉质仪法:GB/T 14614-2019[S].北京:中国标准出版社,2019.
-
[13]
国家市场监督管理总局.粮油检验小麦粉面团流变学特性测试拉伸仪法:GB/T 14615-2019[S].北京:中国标准出版社,2019.
-
[14]
李小平,魏朝明,张薇,等.纤维素酶解提高红薯水溶性膳食纤维含量的研究[J].食品工业科技,2011,32(11):198-201.
-
[15]
王旭,梁栋,徐杨,等.挤压膨化辅助提取米糠可溶性膳食纤维及其特性研究[J].中国粮油学报,2017,32(9):153-159.
-
[16]
王磊,袁芳,高彦祥.响应面法优化酶法提取椪柑渣中可溶性膳食纤维工艺[J].中国食品学报,2014(10):171-178.
-
[17]
张光,吕铭守,张思琪,等.米糠膳食纤维双酶法改性研究[J].包装与食品机械,2020,38(5):13-18.
-
[18]
张帅.魔芋胶和沙篙胶对小麦面团特性的影响及其作用机制研究[D].重庆:西南大学,2019.
-
[19]
HAN T,ZHU X F,NAN B X,et al.Effect of extruded starches on the structure,farinograph characteristics and baking behavior of wheat dough[J].Food Chemistry,2021,348:129017.
-
[20]
赵文华,魏彩娇,白瑞平,等.麦麸膳食纤维对面团流变学特性及馒头质量的影响[J].粮食加工,2009,34(3):16-19.
-
[21]
王崇崇,马森,王晓曦,等.小麦麸皮膳食纤维对冷冻面团及馒头质量的影响研究[J].粮食与油脂,2017,30(5):45-49.
-
[22]
JIN X X,LIN S Y,GAO J,et al.How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties[J].Journal of Cereal Science,2020,96:103081.
-
[23]
WANG N,HOU G G,DUBAT A.Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and chinese southern-type steamed bread[J].LWT-Food Science and Technology,2017,82:147-153.
-
[24]
SUN R,ZHANG Z M,HU X J,et al.Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties[J].Journal of Cereal Science,2015,64:153-158.
-
[25]
温纪平,王华东,何丽敏.热处理麸皮对面团流变学特性的影响[J].粮食与油脂,2015,28(10):44-46.
-
[26]
王玮.超微粉碎麸皮的功能特性及应用研究[D].郑州:河南工业大学,2016.
-
[1]
-
点击查看大图
计量
- PDF下载量: 17
- 文章访问数: 1345
- 引证文献数: 0
下载:
