为研究小麦麸皮挤压加工对全麦粉面团及馒头的影响,通过对小麦麸皮进行挤压处理,研究了添加不同比例以及不同粒度的挤压麸皮和未挤压麸皮对全麦粉面团特性和馒头品质的影响。研究结果表明:随着麸皮添加量的增加,全麦粉面团的发酵高度和产气量整体呈现增加趋势,持气量变化趋势不显著,但挤压过的面团持气量高于未挤压的,且在麸皮添加量为高筋粉5%(质量分数)时最好;馒头的亮度、比容以及感官评分随着添加量的增加逐渐减小,而挤压麸皮馒头优于未挤压麸皮。挤压麸皮添加量为高筋粉5%(质量分数)时,随着麸皮粒度的减小,面团的发酵高度和持气量都逐渐增大,馒头的亮度、比容和高径比逐渐升高。综上所述,挤压处理在一定程度上提升了面团品质,当麸皮添加量为高筋粉5%(质量分数)时,全麦粉面团和馒头的各项性能指标处于最优状态。
The paper aims to study the effects of extrusion processing wheat bran on the dough and steamed bread of whole wheat flour. The effects of adding extruded wheat bran versus non-extruded wheat bran of different proportions and different grain sizes on dough properties and steamed bread characters were determined and analyzed in this study. The results showed that increasing of wheat bran content improved dough fermentation height and gas production gradually, and had no significance on gas holding capacity. However, the gas holding capacity of extruded wheat bran was higher than that of the control, especially when the wheat bran addition was 5%. The lightness, specific volume and sensory score of steamed bread were gradually reduced with the increasing of wheat bran proportion, while these properties of extruded bran steamed bread was superior to the control. When the amount of bran added was 5%, the fermentation height and gas holding capacity of the dough were increased significantly with the decrease of bran grain size, thus increased the lightness, specific volume and height-diameter ratio of steamed bread. In summary, the extrusion treatment improved the quality of the dough to a certain extent, the performance indexes of the whole wheat dough and steamed bread were in an optimal state when the amount of bran added was 5%.
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