谷朊粉和小麦淀粉混合体系和添加膳食纤维混合粉在和面20 min时，面筋蛋白形成致密均匀整体，达到搅拌完成阶段；和面时间过长或过短均会对面筋网络形成产生不利影响，过长和面时间还会由于周围环境影响而增加面团失水率。面筋蛋白二级结构主要以α–螺旋和β–转角为主，α–螺旋与面筋蛋白网络形成密切相关；添加膳食纤维使蛋白分子间形成α–螺旋结构减少，弱化面团面筋网络结构。% Mixing time 20 min,mixed system of wheat gluten and wheat starch and added dietary fiber formed a dense uniform gluten network,and mixing stage of completion was reached. Mixing time of too long or too short had adversely affect on formation of the gluten network,and a long mixing time increased rate of water loss of dough because of the surrounding environment. Gluten protein secondary structure mainly based onα–helix andβ–turn,andα–helix was closely related to formation of gluten network. Because of addition of dietary fiber,α–helix structure formed between protein molecules decreased and the gluten network structure was weakened.
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