湿法粉碎制备荞麦水不溶性膳食纤维及其在面包中的应用研究

目的]从荞麦麸皮中提取高活性的水不溶性膳食纤维，并将其添加到面包中，使其营养更为均衡。方法]膳食纤维的提取采用了湿法粉碎处理，面包的综合品质评价主要采用了感官评定方法。结果]湿法粉碎能显著提高膳食纤维的持水力和膨胀力．适量的膳食纤维有利于提高面包的综合品质，且面包改良剂α-淀粉酶能有效改善面团性质。当养麦膳食纤维的添加量为5．00％．糖用量为9．00％，油用量为4．00％，淀粉酶添加量为0．08％时，面包品质最好。结论]湿法粉碎在水不溶性膳食纤维的制备中有着广阔的应用前景。

Preparation of Water-insoluble Dietary Fiber from Buckwheat Based on Wet Grinding and Its Application in Bread

Objective] This paper extracted water-insoluble dietary fiber from buckwheat and add it into bread to make its nutrition more balanced. Method] Wet grinding was used to extract dietary fiber and sensory evaluation was mainly used to assess the quality of bread. Result] Experimental results showed that wet grinding could enhance the activity of dietary fiber, appropriate amount of dietary fiber could enhance the quality of bread, and α-amylase could improve the dough property. The optimal technological conditions for preparing bread were as follow: dietary fiber 5%, sugar 9%, oil 4% and amylase 0.08%. Conclusion] Wet grinding has a wide application foreground in the preparation of water-insoluble dietary fiber.