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投稿时间：2022-06-19
投稿时间：2022-06-19
中文摘要: 研究阿拉伯木聚糖的添加量对复合面包粉（小麦淀粉-谷朊粉）的加工特性和面包烘焙特性的影响。结果表明：添加阿拉伯木聚糖后，面团体系黏弹性增加，蠕变-恢复性能增加，当阿拉伯木聚糖添加量大于10%时，面团流变性能变差；扫描电子显微镜显示，阿拉伯木聚糖添加量小于15%时，可以促使面团体系内淀粉颗粒聚集，当阿拉伯木聚糖大于15%时，淀粉聚集状态更加紧密，面筋的连续性遭到破坏；质构结果表明：随着阿拉伯木聚糖添加量的增加，面团黏性显著增加（p<0.05），但当阿拉伯木聚糖添加量大于10%时，面团硬度、咀嚼性和弹性降低；此外，当阿拉伯木聚糖添加量为10%时，面包整体可接受度显著提高（p<0.05）。综上，在复合面包粉中添加10%的阿拉伯木聚糖，可以最大限度地增加面包中阿拉伯木聚糖的含量，同时又可以制得品质良好的面包。
Abstract:The effects of arabinoxylan addition on the processing and baking characteristics of composite bread flour（wheat starch-gluten）were investigated.The results showed that the viscoelasticity and creep-recovery properties of the dough system improved after the addition of arabinoxylan.However，the rheological properties of the dough deteriorated when the concentration of arabinoxylan was greater than 10%.Although the addition of arabinoxylan of less than 15%could induce aggregation of starch granules within the dough system，the starch aggregates were more compact and gluten continuity was disrupted when arabinoxylan concentration was greater than 15%.The qualitative results showed that the dough viscosity increased significantly （p<0.05）with the increase in arabinoxylan concentration；however，the dough hardness，chewiness，and elasticity decreased when the concentration was greater than 10%.In addition，the overall bread acceptability was significantly higher when arabinoxylan was added with a 10%concentration（p<0.05）.In conclusion，the addition of 10% arabinoxylan to the composite bread flour can maximize the arabinoxylan content in bread while maintaining good organoleptic properties.
keywords: arabinoxylan composite bread flour rheological properties microstructure textural properties baking properties
文章编号：202308001 中图分类号： 文献标志码：
基金项目:国家自然科学基金青年科学基金项目（31701551）；天津市科技计划项目（21ZYQCSY00050）
| Author Name | Affiliation |
| XIAO Meng，JIA Xing，CHENG Li-ting，GUO Qing-bin* | College of Food Science and Engineering，Tianjin University of Science&Technology，Tianjin 300457，China |
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