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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Mixing properties of fibre-enriched wheat bread doughs: a response surface methodology study.
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Mixing properties of fibre-enriched wheat bread doughs: a response surface methodology study.

机译：富含纤维的小麦面包面团的混合特性：响应面方法研究。

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摘要

Fibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However, the detrimental effect of fibres on dough rheology and bread quality continuously encourages food technologists to look for new fibres. The effect of several fibres (Fibruline, Fibrex, Exafine and Swelite) from different sources (chicory roots, sugar beet and pea) on dough mixing properties when added singly or in combination has been investigated by applying a response surface methodology to a Draper-Lin small composite design of fibre-enriched wheat dough samples. Major effects were induced on water absorption by Fibrex that led to a significant increase of this parameter, accompanied by a softening effect on the dough, more noticeable when an excess of mixing was applied. Conversely, Exafine increased water absorption without affecting the consistency and stability of dough, which even improved when combined with Swelite. Fibruline showed little effect on dough mixing parameters, but showed synergistic effects with pea fibres. The overall result indicates that the use of an optimised combination of fibres in the formulation of fibre-enriched dough allow improving dough functionality during processing..
机译：富含纤维的烘焙食品已越来越成为膳食纤维的便捷载体。然而，纤维对面团流变学和面包品质的有害影响不断鼓励食品技术人员寻找新的纤维。通过将响应表面方法应用于Draper-Lin，研究了几种不同来源的纤维（Fibruline，Fibrex，Exafine和Swelite）（面团根，甜菜和豌豆）单独或组合添加时对面团混合性能的影响。富含纤维的小麦面团样品的小型复合设计。 Fibrex对吸水率产生了重大影响，导致该参数的显着增加，同时对面团产生了软化作用，当过度混合时，这种作用更为明显。相反，Exafine在不影响面团稠度和稳定性的情况下增加了吸水率，与Swelite结合使用时甚至可以改善。纤维蛋白碱对面团混合参数几乎没有影响，但与豌豆纤维具有协同作用。总体结果表明，在富含纤维的面团配方中使用纤维的优化组合可以改善加工过程中的面团功能。

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