Extraction of Dietary Fiber from Wheat Bran and Effects of Its Additives on Viscosity-elasticity of Noodle Dough

作     者：CAI Wei-rong CHEN Yong LI Qing-hua TAO Peng-fei 

作者机构：College of Biological&Chemical EngineeringAnhui Polytechnic University Engineering Technology Research Center of Microbial Fermentation of Anhui Province Nanling County Quality Control Bureau of Anhui Province 

出 版 物：《Chinese Food Science》 (中国食品科学（英文版）)

年 卷 期：2012年第1卷第2期

页      面：32-36页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 083201[工学-食品科学] 

基　　金：Supported by National Science and Technology Fund(31171753) International Science and Technology Cooperation Program of Anhui Province(10080703035) Natural Scientific Research Fund of Universities in Anhui Province(KJ2009A109) 

主　　题：Wheat bran Dietary fiber Extraction Noodle Dough property China 

摘      要：[ Objective] The aim was to study the optimum extraction condition of dietary fiber of wheat bran and to discuss its influence on viscosity-elasticity of noodle dough with added extracts. [ Methed] Influences of a-amylase, alkaline concentration, alkaline hydrolysis time and temperature on water holding capability and swelling capacity of dietary fiber were evaluated using single-factor test and orthogonal test. Effects of added dietary fiber from wheat bran on dough absorption ratio, rupture stress of dough and creep resistance were studied. [ Result] When the hydrolysis condi-tions of wheat bran were 0.4% a-amylase at 75 ℃ for 60 rain, further alkaline conditions were 5% sodium hydroxide for 60 min at 65 ℃, dietary fi-ber exhibited fine water holding capability and swelling capacity. The addition of 3%-5% dietary fiber from wheat bran into dough had little influence on the water absorption ratio of noodle, rupture stress of dough, creep resistance and can make functional noodle with rich dietary fiber from wheat bran. [Coonclusion] The study provided reference for the comprehensive utilization of wheat bran and development of functional product.