【摘要】 [目的]研究麦麸膳食纤维的最佳提取条件,并探讨其添加量对面条面团黏弹性的影响。[方法]采用单因素试验和正交试验,研究α-淀粉酶浓度、NaOH浓度、碱解时间、碱解温度对麦麸膳食纤维持水性和溶胀性的影响;并考察麦麸膳食纤维添加量对面条吸水率、抗拉断应力和蠕变性的影响。[结果]添加0.4%的α-淀粉酶,于75℃酶解60 min,在提取条件为NaOH浓度5%、碱解时间60 min、碱解温度65℃时,所得麦麸膳食纤维具有良好的持水性和溶胀性;面粉中添加3%～5%的麦麸膳食纤维对面条吸水率、抗拉断应力、蠕变与蠕变恢复影响小,可制得富含麦麸膳食纤维的功能性面条。[结论]该研究为麦麸的综合利用与功能性产品的研究开发提供了有益参考。更多还原

【Abstract】 [Objective] The aim was to study the optimum extraction condition of dietary fiber of wheat bran and to discuss its influence on viscosity-elasticity of noodle dough with added extracts.[Method] Influences of α-amylase,alkaline concentration,alkaline hydrolysis time and temperature on water holding capability and swelling capacity of dietary fiber were evaluated using single-factor test and orthogonal test.Effects of added dietary fiber from wheat bran on dough absorption ratio,rupture stress of dough and creep resistance were studied.[Result] When the hydrolysis conditions of wheat bran were 0.4% α-amylase at 75 ℃for 60 min,further alkaline conditions were 5% sodium hydroxide for 60 min at 65℃,dietary fiber was of fine water holding capability and swelling capacity.The addition of 3%-5% dietary fiber from wheat bran into dough had little influence on the water absorption ratio of noodle,rupture stress of dough,creep resistance and can make functional noodle with rich dietary fiber from wheat bran.[Conclusion] The study provided reference for the comprehensive utilization of wheat bran and development of functional product.更多还原