本论文通过RVA、DSC和TPA分析了添加豆渣膳食纤维后不同面粉的性质,RVA结果分析表明,添加少量豆渣膳食纤维可使高筋粉和中筋粉糊化参数略有增加,而添加量增加到一定程度时,由于体系中淀粉分子数量减少,使面粉的粘度参数降低。DSC结果分析表明,豆渣膳食纤维的添加可以增大高筋粉和低筋粉的糊化温度,降低中筋粉的糊化温度,并且由于淀粉含量的减少,使三种面粉的糊化焓值均降低。TPA结果分析表明,添加一定量膳食纤维对高筋粉和低筋粉面团品质在一定程度上有损害,而对中筋粉面团胶着性、弹性、粘性和回复性方面有一定改善作用。

Flour properties and dough texture were analyzed after added okara dietary fiber through RVA, DSC and TPA. RVA results showed that the pasting parameters of high strength flour and lower gluten flour after adding small amount of dietary fiber increased slightly. When dietary fiber addition was increased, the viscosity parameter of the flour decreased because of the reduction of the starch molecules in the system. DSC results showed that the addition of dietary fiber can increase the gelatinization temperature of the high gluten flour and low gluten flour and decrease the pasting temperature of middle gluten flour. And the gelatinization enthalpy of all the samples were also reduced. TPA results showed that adding a certain amount of dietary fiber might damage the quality of high gluten and low-gluten dough while the gumminess, elasticity, viscosity, and recovery of middle gluten dough were improved to some extent.