CAJ | 학술논문

以小麦粉为原料，采用4个添加量（0.25%，0.5%，1.0%，2.0%）、2个分子量（820 kD，581 kD）添加麦麸酚基木聚糖，研究麦麸酚基木聚糖对面粉品质特性的影响。结果表明：随着麦麸酚基木聚糖添加量的增加，面粉的白度降低、色泽变暗、糊化黏度值降低、吸水率下降，而面筋指数、吸热焓、峰值温度、形成时间、稳定时间增加，弱化度先下降后上升，粉质指数呈上升趋势。麦麸酚基木聚糖分子量对面粉的品质影响较小，其中小分子量的麦麸酚基木聚糖的面筋指数、吸热焓较高，吸水率较低。麦麸酚基木聚糖添加量在0~1.0%范围内，面粉的整体品质较好，当添加量达到2.0%时，面粉品质变差。由相关性分析可知，麦麸酚基木聚糖与面粉品质具有显著相关性。
이소맥분위원료，채용4개첨가량（0.25%，0.5%，1.0%，2.0%）、2개분자량（820 kD，581 kD）첨가맥부분기목취당，연구맥부분기목취당대면분품질특성적영향。결과표명：수착맥부분기목취당첨가량적증가，면분적백도강저、색택변암、호화점도치강저、흡수솔하강，이면근지수、흡열함、봉치온도、형성시간、은정시간증가，약화도선하강후상승，분질지수정상승추세。맥부분기목취당분자량대면분적품질영향교소，기중소분자량적맥부분기목취당적면근지수、흡열함교고，흡수솔교저。맥부분기목취당첨가량재0~1.0%범위내，면분적정체품질교호，당첨가량체도2.0%시，면분품질변차。유상관성분석가지，맥부분기목취당여면분품질구유현저상관성。
Effectsof phenolic xylans from wheat bran with different addition levels(0.25%,0.5%, 1.0%,2.0%) andmolecular weights(820 kD,581 kD)on quality propertiesof flour were studied.The results showed that along with the incrementof phenolic xylans,whiteness,color,pasting viscosity values and water absorptionof flour decreased,while gluten index,endothermic enthalpy,peak temperature,formation time,stability timeof flour increased. Degreeof softening decreased first and then increased and silty index showed a rising trend with increasing addition level. Effectof phenolic xylans with differentmolecular weighton quality propertiesof flour was less.The smallmolecular weightof wheat bran phenolic xylanshadhigh gluten index and endothermic enthalpy and low water absorptionof flour.The quality propertiesof flour improved when ban levels was lower than 1.0%. However,flour quality deteriorated when phenolic xylanscontent was 2.0%.Thecorrelation analysis showed that phenolic xylans from wheat branhad a significantcorrelation with flour quality.