Extraction of Dietary Fiber from Wheat Bran and Effects of Its Additives on Viscosity-elasticity of Noodle Dough

• 作者: CAI Wei-rong CHEN Yong LI Qing-hua TAO Peng-fei
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 麦麸膳食纤维 提取条件 粘弹性 面团 添加剂 持水能力 无线网络连接 小麦麸皮
• 年，卷（期）: 2012,（2）
• 页码范围: 32-36
• 页数: 5页
• 分类号: TS210.9

摘要

[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 ofα-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 exhibited 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.