固体发酵麦麸对小麦粉和面条品质的影响

doi:10.7506/spkx1002-6630-20200818-236

食品科学 ›› 2021, Vol. 42 ›› Issue (22): 45-52.doi: 10.7506/spkx1002-6630-20200818-236

• 食品化学 • 上一篇

固体发酵麦麸对小麦粉和面条品质的影响

赵云蛟，张巍毅，李乐铖，李闻，张民，刘锐，隋文杰，吴涛

（1.天津科技大学省部共建食品营养与安全国家重点实验室，天津 300457；2.天津科技大学食品生物技术教育部工程研究中心，天津 300457；3.天津农学院食品科学与生物工程学院，天津 300384）

发布日期:2021-11-23
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0401005）

Effect of Solid-state Fermented Wheat Bran on the Quality of Wheat Flour and Noodles

ZHAO Yunjiao, ZHANG Weiyi, LI Lecheng, LI Wen, ZHANG Min, LIU Rui, SUI Wenjie, WU Tao

(1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; 2. Engineering Research Center of Ministry of Education of Food Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; 3. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China)

Published:2021-11-23

摘要/Abstract

摘要： 研究发酵后麦麸（fermented wheat bran，FWB）对小麦粉和面条品质的影响，为麦麸深加工的应用与相关功能性产品的研发提供参考。结果表明，米根霉固体发酵使麦麸中的蛋白质含量增加85.44%，可溶性膳食纤维含量增加2.71 倍，说明固体发酵可以提升麦麸营养。5%～15%添加量的FWB可提升小麦粉的糊化特性和熟面条的质构特性，但FWB的加入对粉质特性产生了不良影响。采用模糊数学法和响应面法优化FWB面条的配方为7.54%（质量分数，以小麦粉为基准）FWB、8%谷朊粉和0.5%食盐（均以混合粉为基准），该配方下的面条理化性质符合行业标准要求。研究FWB面条的淀粉体外消化特性，其淀粉水解指数和预测血糖生成指数分别为61.29±3.68和73.36±2.01，显著低于普通小麦粉面条，说明FWB可以提升面条的营养价值。

关键词: 固体发酵；麦麸；小麦粉；面条；淀粉消化性

Abstract: This study was aimed to investigate the effect of solid-state fermented wheat bran (FWB) on the quality of wheat flour and noodles in order to provide a reference for the application of deep processing of wheat bran and the development of relevant functional products. The results showed that solid-state fermentation by Rhizopus oryzae improved the nutritional value of wheat bran by increasing the protein content by 85.44% and the soluble dietary fiber content by 3.71 times. The addition of 5%?15% FWB improved the pasting properties of wheat flour and the textural characteristics of cooked noodles, while FWB had negative effects on the farinographical properties of wheat flour. Using fuzzy mathematics and response surface methodology, the optimized formulation of FWB-incorporated noodles consisted of 7.54% (mass fraction m/m, based on wheat flour) FWB, 8% gluten and 0.5% salt (allboth based on mixed flour). Its physicochemical properties met the industry standard requirements. Finally, the in vitro starch digestibility of FWB-incorporated noodles was studied. It turned out that the starch hydrolysis index and predicted glycemic index were 61.29 ± 3.68 and 73.36 ± 2.01, respectively, which were significantly lower than those of ordinary wheat flour noodles, indicating that FWB could improve the nutritional value of noodles.

Key words: solid-state fermentation; wheat bran; wheat flour; noodles; starch digestibility

中图分类号:

TS213.2

赵云蛟，张巍毅，李乐铖，李闻，张民，刘锐，隋文杰，吴涛. 固体发酵麦麸对小麦粉和面条品质的影响[J]. 食品科学, 2021, 42(22): 45-52.

ZHAO Yunjiao, ZHANG Weiyi, LI Lecheng, LI Wen, ZHANG Min, LIU Rui, SUI Wenjie, WU Tao. Effect of Solid-state Fermented Wheat Bran on the Quality of Wheat Flour and Noodles[J]. FOOD SCIENCE, 2021, 42(22): 45-52.

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固体发酵麦麸对小麦粉和面条品质的影响

Effect of Solid-state Fermented Wheat Bran on the Quality of Wheat Flour and Noodles

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