CAJ | 학술논문

为探讨燕麦β-葡聚糖在强化面粉中应用的可行性，该文利用粉质仪、拉伸仪和糊化仪分析质量分数为0.5%～5.0%燕麦β-葡聚糖的添加对低筋面粉、中筋面粉、高筋面粉及馒头专用粉的流变学特性的影响。结果表明，随着β-葡聚糖添加量的增加，4种面粉面团的的吸水率、形成时间和稳定时间均增大；0.5%～2.0%添加量增强了4种面粉面团的最大拉伸阻力，0.5%～1.0%添加量能够使低筋面粉的拉伸特性接近馒头专用面粉的拉伸特性；燕麦β-葡聚糖能够使中筋面粉的糊化温度稍有升高，但亦能降低馒头专用粉的糊化温度及4种面粉（2.0%～4.0%添加量的低筋面粉及4.0%添加量的高筋面粉除外）的最高黏度、保持黏度、最终黏度、衰减值和回生值。研究表明适量的燕麦β-葡聚糖能够改善面团的流变学特性，研究结果为燕麦β-葡聚糖在强化面粉中的应用提供参考。
위탐토연맥β-포취당재강화면분중응용적가행성，해문이용분질의、랍신의화호화의분석질량분수위0.5%～5.0%연맥β-포취당적첨가대저근면분、중근면분、고근면분급만두전용분적류변학특성적영향。결과표명，수착β-포취당첨가량적증가，4충면분면단적적흡수솔、형성시간화은정시간균증대；0.5%～2.0%첨가량증강료4충면분면단적최대랍신조력，0.5%～1.0%첨가량능구사저근면분적랍신특성접근만두전용면분적랍신특성；연맥β-포취당능구사중근면분적호화온도초유승고，단역능강저만두전용분적호화온도급4충면분（2.0%～4.0%첨가량적저근면분급4.0%첨가량적고근면분제외）적최고점도、보지점도、최종점도、쇠감치화회생치。연구표명괄량적연맥β-포취당능구개선면단적류변학특성，연구결과위연맥β-포취당재강화면분중적응용제공삼고。
Oatβ-glucan, one of the non-starch polysaccharides, consists of long, linear chains of 30%β(1→3) and 70%β (1→4) linked D-glucopyranosyl residues and has been widely applications due to its outstanding functional and nutritional properties. One of its most important processing characteristics is the high water holding capacity and viscosity-forming potential which can be used as thickeners, emulsifiers and stabilizers to improve the texture and flavor in the food industry. In addition to the function as soluble dietary fibre, oatβ-glucan has been associated with lots of other health benefits including better regulation of blood glucose and insulin levels, lowering of blood cholesterol levels and reducing the risk of heart disease. The potential use ofβ-glucans as texture improvers and fibre-enriching agents in bakery products to enhance consistency, resistance to deformation and elasticity of dough and to increase health benefits of products, has been reported by different authors. Chinese steamed bread flour and other 3 kinds of flours including low-gluten flour, medium-gluten flour and high-gluten flour dough that differ in the protein, are popularly used to make the staple food, for example, Chinese steamed bread, bread, dumpling and cookies, and have been recognized as the most efficient carriers for food special function strengthening of food to eliminate the deficiency of food functional factors and to meet the demand of customers. In this paper, the effects of 0.5%-5.0% ofβ-glucan from oat on the rheological properties, such as dough farinograph, tensile and pasting properties, of four different flour doughs formula, including low-gluten flour dough, medium-gluten flour dough, high-gluten flour dough and Chinese steamed bread flour dough, have been examined. The results showed that the farinograph water absorption rate of four doughs linearly increased with increasing contents of oatβ-glucan. The addition ofβ-glucan to the dough formula increased the development time and the stability time and decrease their weakening degree. The addition of 0.5%-2.0% of oatβ-glucan enhanced the maximum tensile resistance of four kinds of doughs, whereas 4.0%-5.0% of oatβ-glucan reduced their maximum tensile resistance, extensibility and tensile energy. The addition of oatβ-glucan decreased the peak viscosity, the hold viscosity, the final viscosity and the setback value of four kinds of doughs except the low-gluten flour dough formula with 2.0% or 4.0% of oatβ-glucan addition and the high-gluten flour kinds of dough formula with 4.0% of oatβ-glucan addition. The addition of oatβ-glucan exhibited a significant decrease in the retrogradation value of all the dough formula. The addition of oatβ-glucan to the dough formula increased the development time, the stability time, the weakening degree, the extensibility and the pasting temperature of the low-gluten flour dough, exceeding even that of the high-gluten flour dough. The reason that the change of rheological properties of dough fortified with oatβ-glucan may be related to the high amount of water absorption and swelling of oatβ-glucan subsequently forming of a net structure which increased the formation of hydrophobic interactions and disulfide bonds of gluten and surrounded the starch granules thus lowing the water the amount of water imbibed by the particles and preventing them from aging, which would help to extend the shelf life of flour products, such as bread, Chinese steamed bread, dumpling, and so on.