期刊文献+

添加豆渣膳食纤维对不同小麦粉糊化特性、热力学性质及面团质构的影响 预览 被引量:10

Effect of adding okara dietary fiber on pasting properties, thermodynamic property and dough texture of wheat flour
在线阅读 下载PDF
分享 导出
摘要 通过RVA、DSC和TPA分析了添加豆渣膳食纤维后不同小麦粉的性质,RVA结果分析表明,添加少量豆渣膳食纤维可使高筋粉和中筋粉糊化参数略有增加,而添加量增加到一定程度时,由于体系中淀粉分子数量减少,使小麦粉的黏度参数降低。DSC结果分析表明,豆渣膳食纤维的添加可以增大高筋粉和低筋粉的糊化温度,降低中筋粉的糊化温度,并且由于淀粉含量的减少,使三种小麦粉的糊化焓值均降低。TPA结果分析表明,添加膳食纤维对高筋粉来说,面团弹性、黏性和回复性略有降低,对低筋粉来说,面团弹性、黏性和回复性略有升高,而对中筋粉来说,面团弹性和回复性均升高,而黏性略有降低。 The properties of wheat flour added okara dietary fiber were analyzed through RVA, DSC and TPA. RVA results showed that:the pasting parameters of high gluten flour and middle gluten flour increased slightly after adding a littel okara dietary fiber;when the dietary fiber addition increased to a certain extent, the viscosity decreased because of the reduction of starch molecules in the system. DSC results showed that:okara dietary fiber could increase the gelatinization temperature of high gluten flour and low gluten flour, but decrease that of middle gluten flour; the enthalpy of all the samples decreased. TPA results showed that : with the addition of dietary fiber, for high gluten flour, dough elasticity, viscosity and resilience decreased slightly, for low gluten flour,dough elasticity,viscosity and recovery increased slightly,but for middle gluten flour, dough elasticity and recovery were increased, while the viscosity decreased slightly.
作者 邹建 Zou Jian (Henan University Of Animal Husbandry And Economy, Zhengzhou 450045 ,China)
出处 《粮食与饲料工业》 CAS 2015年第2期39-41,共3页 Cereal & Feed Industry
基金 河南省科技厅科技攻关项目(编号142102110178)
关键词 豆渣 膳食纤维 小麦粉 面团质构 糊化特性 热力学特性 okara dietary fiber wheat flour dough texture pasting properties thermodynamic property
作者简介 邹建(1981-),男,讲师,从事食品添加剂的合成、应用研究。
  • 相关文献

参考文献8

二级参考文献87

共引文献97

同被引文献56

引证文献10

二级引证文献11

投稿分析

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈