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首页> 外文期刊>International journal of food science & technology >Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre
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Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre

机译：含麸皮膳食纤维的面筋和面筋淀粉模型面团的流变特性

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摘要

The effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of gluten (G) as well as gluten-starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF-enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain-hardening capacity induced by WBDF. On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF. Accordingly, for bran-enriched flour products, the pretreatment with branlike particles leading to size reduction, softening or solubility improvement may be advantageous.
机译：研究了麦麸膳食纤维（WBDF）对面筋（G）以及面筋淀粉（G + S）面团的质地和拉伸特性的影响。质地分析表明，富含WBDF的面团硬度增加，这归因于分子间氢键的逐渐形成和面筋蛋白的聚集行为减弱。扩展结果表明，由于WBDF增强了应变硬化能力，G和G + S系统显示出不断增长的扩展阻力。另一方面，WBDF通过增加与面筋分支的摩擦并损害网络结构的均匀性，加速了面筋网络的破裂，并导致面团延展性下降。研究结果表明，添加WBDF后可能会破坏面团质地。因此，对于富含麸皮的面粉产品，用麸皮状颗粒进行预处理可导致尺寸减小，软化或溶解度改善。

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