摘要
以小麦麸皮为原料,通过感官评定研究3种不同的烘烤工艺对麸皮的口感、色泽及香味的影响,进而提高麸皮的食用性。研究烘烤前后麸皮中膳食纤维、植酸等成分含量的变化及麸皮的持水性、持油性、膨胀力等性质。结果表明:小麦麸皮烘烤的最佳工艺为:在麸皮中加入蔗糖1%,柠檬酸0.1%后蒸煮30 min,85℃干燥50 min,165℃烘烤20 min。烘烤前后麸皮中膳食纤维的含量分别为43.89%和47.31%;植酸含量分别为1.61%和1.05%;烘烤后麸皮的持水力和膨胀力有所上升,持油力有所下降。
Using wheat bran as raw material, studied influence of three different baking processes on mouthfeel, color and flavor of wheat bran through sensory evaluation to improve edibility of wheat bran. Researched the change of the components content in the bran such as dietary fiber,phytic acid,etc and the water-holding capacity,oil-holding capacity and expansion force of wheat bran before and after baking.The results showed that the optimal baking process and conditions of wheat bran were adding 1%sugar , 0.1%citric acid in bran, steaming 30 minutes, drying 50 minutes at 85℃, and baking 20 minutes at 165℃. Content of total dietary fiber in the bran were 43.89 % and 47.31 % before and after baking , respectively; Content of phytic acid were 1.61 % and 1.05 % before and after baking , respectively;The water-holding capacity and expansion force of wheat bran increased,however, the oil-holding capacity decreased after baking bran.
出处
《食品研究与开发》
CAS
北大核心
2015年第20期88-91,共4页
Food Research and Development
基金
大学生创新创业训练计划项目(201410061124)
关键词
小麦麸皮
烘烤工艺
蒸煮
食用性
成分含量变化
wheat bran
baking processes
steaming
edibility
change of components content
作者简介
杜家钰（1994-），女（汉），本科，研究方向：食品科学与工程专业。
通信作者：刘金福，教授。
