酸改性麦麸粉对面粉粉质特性及面团质构特性的影响
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摘要
研究超声波-酸解改性的麦麸粉不同添加量对面粉粉质特性、面团拉伸特性、面粉糊化特性以及面团质构特性的影响。结果表明:随着酸改性麦麸粉添加量的增加,面团的吸水率、形成时间呈上升趋势,稳定时间和粉质指数则先上升后下降;面团的最大拉伸阻力、拉伸阻力、拉力比数随酸改性麦麸粉添加量的增加呈上升趋势,而延伸性和拉伸面积呈下降趋势,对面团的拉伸特性具有正、反两方面的作用;峰值黏度、最低黏度、衰减值、最终黏度、回生值、糊化温度及峰值时间均呈先上升后下降的趋势;质构特性结果表明,面团的硬度、弹性、黏附性、咀嚼性、内聚性和回复性随着添加量的增加呈先增加后减少趋势。综合得出,酸改性麦麸粉添加范围6%～9%可以改善面粉粉质及质构特性。
In?this?work,?the?effect?of?adding?different?amounts?of?ultrasonic-assisted?acid-modified?wheat?bran?powder?on?the?farinographic?properties?and?gelatinization?characteristics?of?wheat?flour?as?well?as?the?tensile?and?texture?properties?of?dough?was?investigated.?The?results?indicated?that?dough?water?absorption?rate?and?development?time?(DDT)?increased,?and?dough?stability?time?(DST)?and?farinographic?quality?number?(FQN)?increased?initially?and?then?decreased?with?increasing?addition?of?acid?modified?superfine?wheat?bran;?maximum?resistance?to?extension,?resistance?to?extension?(R)?and?ratio?of?resistance?to?extension?to?extensibility?(R/E)?increased,?while?extensibility?(E)?and?extension?area?decreased.?These?variations?suggested?that?the?modified?wheat?bran?powder?showed?both?positive?and?negative?effects?on?the?tensile?properties.?In?addition,?peak?viscosity,?trough?viscosity,?breakdown,?final?viscosity,?setback,?peak?time?and?gelatinization?temperature?all?increased?firstly?and?then?decreased.?The?same?trend?was?observed?for?texture?properties?such?as?hardness,?springiness,?adhesiveness,?chewiness,?cohesiveness?and?resilience.?Overall,?it?was?concluded?that?the?application?of?acid?modified?wheat?bran?powder?in?the?range?of?6%–9%?could?improve?flour?quality?and?dough?texture?properties.
In?this?work,?the?effect?of?adding?different?amounts?of?ultrasonic-assisted?acid-modified?wheat?bran?powder?on?the?farinographic?properties?and?gelatinization?characteristics?of?wheat?flour?as?well?as?the?tensile?and?texture?properties?of?dough?was?investigated.?The?results?indicated?that?dough?water?absorption?rate?and?development?time?(DDT)?increased,?and?dough?stability?time?(DST)?and?farinographic?quality?number?(FQN)?increased?initially?and?then?decreased?with?increasing?addition?of?acid?modified?superfine?wheat?bran;?maximum?resistance?to?extension,?resistance?to?extension?(R)?and?ratio?of?resistance?to?extension?to?extensibility?(R/E)?increased,?while?extensibility?(E)?and?extension?area?decreased.?These?variations?suggested?that?the?modified?wheat?bran?powder?showed?both?positive?and?negative?effects?on?the?tensile?properties.?In?addition,?peak?viscosity,?trough?viscosity,?breakdown,?final?viscosity,?setback,?peak?time?and?gelatinization?temperature?all?increased?firstly?and?then?decreased.?The?same?trend?was?observed?for?texture?properties?such?as?hardness,?springiness,?adhesiveness,?chewiness,?cohesiveness?and?resilience.?Overall,?it?was?concluded?that?the?application?of?acid?modified?wheat?bran?powder?in?the?range?of?6%–9%?could?improve?flour?quality?and?dough?texture?properties.
引文
[1]汤卫东,吴敬涛,赵丹.麦麸超微粉对面团特性及制品品质的影响[J].食品科学,?2010,?31(19):?204-208.
[2]尹源明,何国庆,郑晓东,等.大麦中活性多糖提取的研究[J].中国粮食学报,?2002,?17(1):?43-45.DOI:10.3321/j.issn:1003-0174.2002.01.011.
[3]陈凤莲,方桂珍.生物技术在小麦麸皮深加工方面的应用[J].现代面粉工业,?2005(6):?43-46.DOI:10.3969/j.issn.1007-6395.2005.06.016.
[4]曹小敏.雷竹笋膳食纤维的制取工艺及其特性研究[D].成都:四川农业大学,2005.
[5]?SUDHA?M?L,?VETRIMANI?R,?LEELAVATHI?K.?Influence?of?fibre from?different?cereals?on?the?rheological?characteristics?of?wheat?flour dough?and?on?biscuit?quality[J].?Food?Chemistry,?2007,?100(4):?1365-1370.DOI:10.1016/j.foodchem.2005.12.013.
[6]任庆,孙波,于敬鑫,等.白菜渣可溶性膳食纤维酸法提取工艺优化及理化性质测定[J].食品科学,?2015,?36(10):?70-75.DOI:10.7506/spkx1002-6630-201510014.
[7]王跃,李梦琴.超微粉碎对小麦麸皮物理性质的影响[J].现代食品科技,?2011,?27(3):?271-274.DOI:10.3969/j.issn.1673-9078.2011.03.008.
[8]郭武汉,关二旗,卞科.超微粉碎技术应用研究进展[J].粮食与饲料工业,?2015,?12(5):?38-40.DOI:10.7633/j.issn.1003-6202.2015.05.010.
[9]申瑞玲,董吉林,程珊珊,等.麸皮面粉面团的粉质和拉伸特性[J].农业工程学报,?2009,?25(增刊1):237-240.
[10]谢洁,周剑新,李梅,等.小麦麸皮对面团流变学特性及馒头品质的影响[J].粮油加工,?2010(9):?58-61.
[11]王岸娜,李秀玲,吴立根,等.玉米种皮膳食纤维对面团流变学特性及饺子皮品质的影响[J].河南工业大学学报(自然科学版),2012,33(4):?5-10.DOI:10.16433/j.cnki.issn1673-2383.2012.04.007.
[12]张华,张艳艳,赵学伟,等.竹笋膳食纤维对面粉粉质特征及面团质构特性的影响[J].食品工业科技,?2017,?38(8):?82-86.
[13]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品质的影响[J].粮食加工,?2009,?34(3):?16-19.DOI:10.3969/j.issn.1007-6395.2009.03.003.
[14]刘传富,张明,董海洲,等.膨化麦麸对面团特性及馒头品质的影响[J].中国粮油学报,?2011,?26(11):?9-13.
[15]关二旗,郭武汉,卞科.超微粉碎对小麦粉品质特性影响的研究[J].中国粮油学报,?2015,?30(11):?26-30.DOI:10.3969/j.issn.1003-0174.2015.11.005.
[16]王苏闽,闾怀中.大豆豆皮与麦麸膳食纤维对面团流变学特性影响的研究[J].粮油食品科技,?2010,?18(5):?7-9.DOI:10.3969/j.issn.1007-7561.2010.05.003.
[17]?KOKINI?J?L,?COCERO?A?M,?MADEKA?H,?et?al.?The?development of?state?diagrams?for?cereal?proteins[J].?Trends?in?Food?Science?and Technology,?1994,?5(9):?281-288.DOI:10.1016/0924-2244(94)90136-8.
[18]张勇,何中虎.我国春播小麦淀粉糊化特性研究[J].中国农业科学,2002,?35(5):?471-475.DOI:10.3321/j.issn:0578-1752.2002.05.002.
[19]艾志录,孙茜茜,潘治利,等.不同来源淀粉特性对水晶皮质构品质的影响[J].农业工程学报,?2016,?32(1):?318-324.DOI:10.11975/j.issn.1002-6819.2016.01.044.
[20]艾芳芳.葛根淀粉黏糊性和凝胶质构特性研究[D].南宁:广西大学,2010.
[21]潘治利,张垚,艾志录,等.马铃薯淀粉糊化和凝胶特性与马铃薯粉品质的关系[J].食品科学,?2017,?38(5):?197-201.DOI:10.7506/spkx1002-6630-201705032.
[22]刘竟峰,陆鹏,张喻,等.马铃薯全粉对面粉糊化特性及馒头品质的影响[J].中国酿造,?2016,?35(2):?97-100.DOI:10.11882/j.issn.0254-5071.2016.02.022.
[23]?LOCKWOOD?S,?KING?J?M,?LABONTE?D?R.?Altering?pasting?characteristics?of?sweet?potato?starches?through?amino?acid?additives[J].?Journal?of?Food?Science,?2008,?73(5):?C373-C377.DOI:10.1111/j.1750-3841.2008.00755.x.
[24]林莹,辛志平,古碧,等.变性淀粉对面粉糊化特性及速冻饺子品质的影响[J].农业机械,?2011(4):?91-95.
[25]?WATERSCHOOT?J,?GOMAND?S?V,?WILLEBRORDS?J?K,?et?al.?Pasting?properties?of?blends?of?potato,?rice?and?maize?starches[J].?Food?Hydrocolloids,?2014,?41:?298-308.DOI:10.1016/j.foodhyd.2014.04.033.
[26]陈建省,田纪春,谢全刚,等.麦麸添加量和粒度对小麦淀粉糊化特性的影响[J].中国粮油学报,?2010,?25(11):?18-24.
[27]范玲,马森,王晓曦,等.麦麸添加量和粒度对发酵面团特性的影响[J].中国粮油学报,?2016,?31(6):?29-34.DOI:10.3969/j.issn.1003-0174.2016.06.006.
[28]?NIRMALA?C,?BISHT?M?S,?LAISHRAM?M.?Bioactive?compounds?in?bamboo?shoots:health?benefits?and?prospects?for?developing?functional?foods[J].?International?Journal?of?Food?Science?&?Technology,?2014,?49(6):?1425-1431.
[29]?SONAR?N?R,?HALAMI?P?M.?Phenotypic?identification?and?technological?attributes?of?native?lactic?acid?bacteria?present?in?fermented?bamboo?shoot?products?from?North-East?India[J].?Journal?of?Food?Science?&?Technology,?2014,?51(12):?4143-4148.DOI:10.1007/s13197-014-1456-x.
[30]?LAU?M?H,?TANG?J,?PAULSON?A?T.?Texture?profile?and?turbidity?of?gellan/gelatin?mixed?gels[J].?Food?Research?International,?2000,?33(8):?665-671.
[31]刘洋,李波,芦菲,等.豆腐渣粉对面包面团质构特性的影响[J].河南科技学院学报(自然科学版),?2012,?40(3):?54-58.DOI:10.3969/j.issn.1008-7516.2012.03.014.
[32]?MITCHELL?J.?Food?texture?and?viscosity:?concept?and?measurement[J].?International?Journal?of?Food?Science?&?Technology,?2003,?38(7):?839-840.DOI:10.1046/j.1365-2621.2003.00667.x.
[33]孔晓雪,王爱,丁其娟,等.高膳食纤维面团粉质特性与面包烘焙特性的研究[J].食品科学,?2013,?34(17):?111-115.DOI:10.7506/spkx1002-6630-201317025.
[34]陈芳芳,于文滔,刘少伟,等.紫薯粉对面团粉质特性和质构特性的影响[J].食品工业,?2014(5):?170-174.
[2]尹源明,何国庆,郑晓东,等.大麦中活性多糖提取的研究[J].中国粮食学报,?2002,?17(1):?43-45.DOI:10.3321/j.issn:1003-0174.2002.01.011.
[3]陈凤莲,方桂珍.生物技术在小麦麸皮深加工方面的应用[J].现代面粉工业,?2005(6):?43-46.DOI:10.3969/j.issn.1007-6395.2005.06.016.
[4]曹小敏.雷竹笋膳食纤维的制取工艺及其特性研究[D].成都:四川农业大学,2005.
[5]?SUDHA?M?L,?VETRIMANI?R,?LEELAVATHI?K.?Influence?of?fibre from?different?cereals?on?the?rheological?characteristics?of?wheat?flour dough?and?on?biscuit?quality[J].?Food?Chemistry,?2007,?100(4):?1365-1370.DOI:10.1016/j.foodchem.2005.12.013.
[6]任庆,孙波,于敬鑫,等.白菜渣可溶性膳食纤维酸法提取工艺优化及理化性质测定[J].食品科学,?2015,?36(10):?70-75.DOI:10.7506/spkx1002-6630-201510014.
[7]王跃,李梦琴.超微粉碎对小麦麸皮物理性质的影响[J].现代食品科技,?2011,?27(3):?271-274.DOI:10.3969/j.issn.1673-9078.2011.03.008.
[8]郭武汉,关二旗,卞科.超微粉碎技术应用研究进展[J].粮食与饲料工业,?2015,?12(5):?38-40.DOI:10.7633/j.issn.1003-6202.2015.05.010.
[9]申瑞玲,董吉林,程珊珊,等.麸皮面粉面团的粉质和拉伸特性[J].农业工程学报,?2009,?25(增刊1):237-240.
[10]谢洁,周剑新,李梅,等.小麦麸皮对面团流变学特性及馒头品质的影响[J].粮油加工,?2010(9):?58-61.
[11]王岸娜,李秀玲,吴立根,等.玉米种皮膳食纤维对面团流变学特性及饺子皮品质的影响[J].河南工业大学学报(自然科学版),2012,33(4):?5-10.DOI:10.16433/j.cnki.issn1673-2383.2012.04.007.
[12]张华,张艳艳,赵学伟,等.竹笋膳食纤维对面粉粉质特征及面团质构特性的影响[J].食品工业科技,?2017,?38(8):?82-86.
[13]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品质的影响[J].粮食加工,?2009,?34(3):?16-19.DOI:10.3969/j.issn.1007-6395.2009.03.003.
[14]刘传富,张明,董海洲,等.膨化麦麸对面团特性及馒头品质的影响[J].中国粮油学报,?2011,?26(11):?9-13.
[15]关二旗,郭武汉,卞科.超微粉碎对小麦粉品质特性影响的研究[J].中国粮油学报,?2015,?30(11):?26-30.DOI:10.3969/j.issn.1003-0174.2015.11.005.
[16]王苏闽,闾怀中.大豆豆皮与麦麸膳食纤维对面团流变学特性影响的研究[J].粮油食品科技,?2010,?18(5):?7-9.DOI:10.3969/j.issn.1007-7561.2010.05.003.
[17]?KOKINI?J?L,?COCERO?A?M,?MADEKA?H,?et?al.?The?development of?state?diagrams?for?cereal?proteins[J].?Trends?in?Food?Science?and Technology,?1994,?5(9):?281-288.DOI:10.1016/0924-2244(94)90136-8.
[18]张勇,何中虎.我国春播小麦淀粉糊化特性研究[J].中国农业科学,2002,?35(5):?471-475.DOI:10.3321/j.issn:0578-1752.2002.05.002.
[19]艾志录,孙茜茜,潘治利,等.不同来源淀粉特性对水晶皮质构品质的影响[J].农业工程学报,?2016,?32(1):?318-324.DOI:10.11975/j.issn.1002-6819.2016.01.044.
[20]艾芳芳.葛根淀粉黏糊性和凝胶质构特性研究[D].南宁:广西大学,2010.
[21]潘治利,张垚,艾志录,等.马铃薯淀粉糊化和凝胶特性与马铃薯粉品质的关系[J].食品科学,?2017,?38(5):?197-201.DOI:10.7506/spkx1002-6630-201705032.
[22]刘竟峰,陆鹏,张喻,等.马铃薯全粉对面粉糊化特性及馒头品质的影响[J].中国酿造,?2016,?35(2):?97-100.DOI:10.11882/j.issn.0254-5071.2016.02.022.
[23]?LOCKWOOD?S,?KING?J?M,?LABONTE?D?R.?Altering?pasting?characteristics?of?sweet?potato?starches?through?amino?acid?additives[J].?Journal?of?Food?Science,?2008,?73(5):?C373-C377.DOI:10.1111/j.1750-3841.2008.00755.x.
[24]林莹,辛志平,古碧,等.变性淀粉对面粉糊化特性及速冻饺子品质的影响[J].农业机械,?2011(4):?91-95.
[25]?WATERSCHOOT?J,?GOMAND?S?V,?WILLEBRORDS?J?K,?et?al.?Pasting?properties?of?blends?of?potato,?rice?and?maize?starches[J].?Food?Hydrocolloids,?2014,?41:?298-308.DOI:10.1016/j.foodhyd.2014.04.033.
[26]陈建省,田纪春,谢全刚,等.麦麸添加量和粒度对小麦淀粉糊化特性的影响[J].中国粮油学报,?2010,?25(11):?18-24.
[27]范玲,马森,王晓曦,等.麦麸添加量和粒度对发酵面团特性的影响[J].中国粮油学报,?2016,?31(6):?29-34.DOI:10.3969/j.issn.1003-0174.2016.06.006.
[28]?NIRMALA?C,?BISHT?M?S,?LAISHRAM?M.?Bioactive?compounds?in?bamboo?shoots:health?benefits?and?prospects?for?developing?functional?foods[J].?International?Journal?of?Food?Science?&?Technology,?2014,?49(6):?1425-1431.
[29]?SONAR?N?R,?HALAMI?P?M.?Phenotypic?identification?and?technological?attributes?of?native?lactic?acid?bacteria?present?in?fermented?bamboo?shoot?products?from?North-East?India[J].?Journal?of?Food?Science?&?Technology,?2014,?51(12):?4143-4148.DOI:10.1007/s13197-014-1456-x.
[30]?LAU?M?H,?TANG?J,?PAULSON?A?T.?Texture?profile?and?turbidity?of?gellan/gelatin?mixed?gels[J].?Food?Research?International,?2000,?33(8):?665-671.
[31]刘洋,李波,芦菲,等.豆腐渣粉对面包面团质构特性的影响[J].河南科技学院学报(自然科学版),?2012,?40(3):?54-58.DOI:10.3969/j.issn.1008-7516.2012.03.014.
[32]?MITCHELL?J.?Food?texture?and?viscosity:?concept?and?measurement[J].?International?Journal?of?Food?Science?&?Technology,?2003,?38(7):?839-840.DOI:10.1046/j.1365-2621.2003.00667.x.
[33]孔晓雪,王爱,丁其娟,等.高膳食纤维面团粉质特性与面包烘焙特性的研究[J].食品科学,?2013,?34(17):?111-115.DOI:10.7506/spkx1002-6630-201317025.
[34]陈芳芳,于文滔,刘少伟,等.紫薯粉对面团粉质特性和质构特性的影响[J].食品工业,?2014(5):?170-174.
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