小麦麸皮微波处理对全麦粉面筋品质和流变学特性的影响

Effects of microwave treatment of wheat bran on gluten quality and rheological properties of whole wheat flour

中文关键词:  麸皮  微波  全麦粉  面筋品质  流变学特性

英文关键词:bran  microwave  whole wheat flour  gluten quality  rheological properties

中文摘要:

      目的 探讨小麦麸皮微波处理灭酶对全麦粉面筋品质特性和流变学特性的影响。方法 以中高筋小麦为原料, 对麸皮微波处理后再回添到小麦粉中制得全麦粉, 设置麸皮水分含量、微波处理时间和麸皮厚度3个变量因素, 固定其中2个变量因素, 探讨另1个变量因素对全麦粉中面筋特性和流变学特性的影响。 结果 麸皮水分含量对湿面筋含量、面筋吸水率、面团形成时间、吸水量、稳定时间和弱化度具有显著性影响, 微波处理时间对湿面筋含量、吸水量、稳定时间和弱化度具有显著性影响, 麸皮厚度对干面筋含量、面团形成时间、稳定时间、弱化度和粉质质量指数具有显著性影响。结论 对全麦粉面筋品质和流变学特性的影响大小依次为麸皮水分含量、麸皮厚度、微波处理时间。

英文摘要:

      Objective To investigate the effect of microwave treatment of wheat bran to inactivate enzymes on gluten quality and rheological properties of whole wheat flour. Methods Using medium-high gluten wheat as raw material, the bran was microwaved and then added to wheat flour to prepare whole wheat flour. The bran moisture content, microwave processing time and bran thickness 3 variable factors were set, two of the variable factors were fixed, and the influence of another variable factor on the gluten properties and rheological properties of whole wheat flour was explored. Results The moisture content of the bran had significant effect on the wet gluten content and gluten water absorption, as well as the dough formation time, water absorption, stabilization time and weakening degree. The microwave treatment time had significant effect on the wet gluten content, water absorption, stabilization time and weakening degree. The thickness of the bran had significant effect on the dry gluten content, dough formation time, stabilization time, weakening degree and flour quality index. Conclusion The order of influence on the gluten quality and rheological properties is the moisture content of the bran>the thickness of the bran>the microwave treatment time.