麦麸阿拉伯木聚糖作为部分面粉替代物对面团特性的影响。
Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
机构信息
Process Engineering Department, Stellenbosch University, Banghoek Road, Stellenbosch 7600, South Africa.
出版信息
Food Chem. 2017 Apr 15;221:1606-1613. doi: 10.1016/j.foodchem.2016.10.130. Epub 2016 Oct 31.
Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal dosage. The E1 and E2 had molecular weights of 620,000 and 470,000Da with arabinose to xylose ratio of 0.7 and 0.6, respectively. However, ferulic acid of 1.5mg/100g, was detectable only in E1. The AXs were added to 100g white bread formulae at dosages of 0.8-1.2% with flour removal of 2-3%(w/w). The dough increased water absorption by 2% in the specified dosage range. An optimum dosage of 0.8% with 2.5% flour removal maintained similar weight, volume, height and firmness as standard white bread. At this dosage, AX addition in white bread holds both increased health and economic benefits because of combined roles as soluble dietary fibre and flour replacer.
添加粗（E1）和部分纯化（E2）阿拉伯木聚糖（AX）对物理性质的影响，小麦麸皮中的 AX 部分替代面粉用于烘焙，研究了最佳用量。E1 和 E2 的分子量分别为 620,000 和 470,000Da，阿拉伯糖与木糖的比例分别为 0.7 和 0.6。然而，仅在 E1 中可检测到 1.5mg/100g 的阿魏酸。AX 以面粉去除率 2-3%（w/w）的量添加到 100g 白面包配方中，用量为 0.8-1.2%。在指定的剂量范围内，面团的吸水率增加了 2%。最佳剂量为 0.8%，面粉去除率为 2.5%，保持了与标准白面包相似的重量、体积、高度和硬度。在这个剂量下，AX 对白面包的添加具有双重健康和经济效益，因为它具有可溶性膳食纤维和面粉替代品的双重作用。
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