[目的]研究麦麸膳食纤维的最佳提取条件,并探讨其添加重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特水性和溶胀性;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.%[ 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.
展开▼
