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

河南工业大学粮油食品学院, 河南郑州 450000

作者简介:郭艳艳(1996—),女,河南省濮阳市人,河南工业大学硕士研究生,主要研究方向为发酵食品加工理论与技术。E-mail:1317813005@qq.com;

基金项目:河南省科技攻关项目(212102110333)
中图分类号:TS213.2

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

CLC number:TS213.2

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。
- 麦麸改性/
- 膳食纤维/
- 纤维素酶/
- 粉质特性/
- 拉伸特性
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
1. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [1]
  刘胜男,赵紫悦,杜浩楠,张惠萍,相启森. 藜麦粉对面团粉质特性与馒头品质的影响. 轻工学报, 2018, 33(6): 63-70.doi: 10.3969/j.issn.2096-1553.2018.06.008
2. [2]
  姜龙波,吕静,张喜文,李萍,杜文娟,张桂英,申瑞玲. 小米糠膳食纤维复合酶法改性工艺优化. 轻工学报, 2017, 32(5): 16-23.doi: 10.3969/j.issn.2096-1553.2017.5.003
3. [3]
  邢胜利,宋丽丽,张志平,魏涛,马歌丽,邢进,黎园,杨旭. 高产纤维素酶的里氏木霉液态发酵培养基条件优化. 轻工学报, 2022, 37(1): 20-25.doi: 10.12187/2022.01.003
4. [4]
  孙元琳,李文多. 谷物膳食纤维制备及应用研究综述. 轻工学报, 2012, 27(1): 20-25.doi: 10.3969/j.issn.1004-1478.2012.01.006
5. [5]
  董吉林,朱莹莹,申瑞玲. 全谷物膳食纤维对小麦面团及其主要组分的影响研究进展. 轻工学报, 2021, 36(5): 1-8.doi: 10.12187/2021.05.001
6. [6]
  陶静,刘苏萌. 纤维废弃物发酵生产酒精的工艺研究. 轻工学报, 2012, 27(2): 22-25.doi: 10.3969/j.issn.1004-1478.2012.02.006
7. [7]
  赵光远,常杨. 复合酶法生产红枣澄清汁工艺研究. 轻工学报, 2013, 28(3): 5-8.doi: 10.3969/j.issn.2095-476X.2013.03.002
8. [8]
  赵双丽,肖乃勇,刘兴丽,张艳艳. 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. 轻工学报, 2019, 34(5): 20-26.doi: 10.3969/j.issn.2096-1553.2019.05.003
9. [9]
  许真,靳学远,段君,纵伟. 双螺杆挤压对枣渣膳食纤维的改性研究. 轻工学报, 2021, 36(5): 9-15.doi: 10.12187/2021.05.002
10. [10]
  李杉,姜千一,孙冰华,温纪平,王晓曦. 麦麸糊粉层粉对面团及手抓饼品质特性的影响. 轻工学报, 2024, 0(0): -.
11. [11]
  杨旭,张志平,王光路,宋丽丽,张靖楠. 脱脂米糠联产丁醇、植酸盐、米糠蛋白和米糠膳食纤维工艺的研究. 轻工学报, 2020, 35(1): 21-27.doi: 10.12187/2020.01.003
12. [12]
  郑勇,郑永军,田大勇,侯绍刚. 纤维素催化转化制取2,5-二甲基呋喃的研究. 轻工学报, 2019, 34(3): 28-33.doi: 10.3969/j.issn.2096-1553.2019.03.003
13. [13]
  郑勇,彭聪虎,郑永军,侯绍刚. 半纤维素在离子液体中的溶解和再生过程研究. 轻工学报, 2016, 31(2): 15-20.doi: 10.3969/j.issn.2096-1553.2016.2.002
14. [14]
  栗俊广,张旭玥,陈宇豪,王昱,刘骁,白艳红. 鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响. 轻工学报, 2021, 36(6): 30-37.doi: 10.12187/2021.06.004
15. [15]
  赖炜扬,付丽丽,张柯,郑泉兴,毛娟芳,刘秀彩,林强,李斌. 纤维吸湿特性与加热卷烟专用再造烟叶涂布性能适配性研究. 轻工学报, 2023, 38(3): 63-72.doi: 10.12187/2023.03.008
16. [16]
  胡仙妹,张晨,杨雪鹏,张展,尹献忠. 不同干燥方式对烟用细菌纤维素结构及挥发性香味成分的影响. 轻工学报, 2023, 38(4): 77-83.doi: 10.12187/2023.04.010
17. [17]
  罗钰湲,李辛娅,梁佳翔,刘泓漾,代笛菲,郭小玲,戴宏杰. 菠萝皮渣纤维素/皂土复合水凝胶的制备及其染料吸附性能. 轻工学报, 2022, 37(5): 41-49.doi: 10.12187/2022.05.005
18. [18]
  张果,岳凌宇,叶建斌,贺远,李瑞丽,梁淼. 基于TG-FTIR技术的竹粉热解特性及其动力学行为分析. 轻工学报, 2021, 36(2): 74-82.doi: 10.12187/2021.02.010
19. [19]
  李晓,陈科冰,韩明,马雨佳,纪晓楠,楚晗. 质构仪在烟叶力学特性检测中的应用进展. 轻工学报, 2021, 36(3): 63-69.doi: 10.12187/2021.03.008
20. [20]
  连伟帅,孙晓洋,高雪琴. DAG和LML型结构脂质的热力学及煎炸应用特性研究. 轻工学报, 2024, 39(1): 38-47,56.doi: 10.12187/2024.01.005

点击查看大图

计量

PDF下载量:16
文章访问数:882
引证文献数:0

通讯作者:陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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

作者简介:郭艳艳(1996—),女,河南省濮阳市人,河南工业大学硕士研究生,主要研究方向为发酵食品加工理论与技术。E-mail:1317813005@qq.com;

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

计量

通讯作者:陈斌, bchen63@163.com

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

作者简介:郭艳艳(1996—),女,河南省濮阳市人,河南工业大学硕士研究生,主要研究方向为发酵食品加工理论与技术。E-mail:1317813005@qq.com

English Abstract

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

目录

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

作者简介:郭艳艳(1996—),女,河南省濮阳市人,河南工业大学硕士研究生,主要研究方向为发酵食品加工理论与技术。E-mail:1317813005@qq.com;

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

计量

文章相关

通讯作者:陈斌, bchen63@163.com

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

作者简介:郭艳艳(1996—),女,河南省濮阳市人,河南工业大学硕士研究生,主要研究方向为发酵食品加工理论与技术。E-mail:1317813005@qq.com

English Abstract

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

目录