关键词: 麦麸, 超微粉碎, 面团, 品质特性

Abstract:

To extend the application range of superfine wheat bran powder, different amounts (0, 5%, 10%, 15% and 20%) of superfine wheat bran powder were added to wheat flour before the making of dough and flour farinogram characteristics in the presence of superfine wheat bran powder and the tensile characteristics of the obtained doughs were measured. Adding superfine wheat bran powder resulted in increases in flour water absorption and dough formation time and weakening degree and a reduction in dough stabilizing time. The farinogram properties of flour were collectively considered to be improved by adding superfine wheat bran powder. A good fuzzy evaluation of steamed bread with added superfine wheat bran powder was achieved, and it had good acceptability in color, smell, texture and mouthfeeling.

Key words: wheat bran, superfine comminution, dough, quality characteristics