沙棘果粉和酸枣粉对面粉特性的影响

为了解沙棘果粉和酸枣粉对面粉特性的影响，将沙棘果粉和酸枣粉按不同比例分别与小麦粉混合，使用快速黏度分析仪、粉质仪、物性测试仪分析2 种添加物的添加量对面粉糊化、粉质和凝胶质构特性的影响，并使用扫描电子显微镜对面筋的超微结构进行观察。结果表明：随着酸枣粉含量的增加（0%、1%、3%、5%、7%、9%），混粉的峰值黏度、低谷黏度、最终黏度呈下降趋势，而当沙棘果粉添加量为5%～9%时，混粉的上述糊化指标明显高于对照组；吸水率、硬度、胶黏性、咀嚼性逐渐降低，而形成时间、稳定时间和粉质质量指数则先降低，后基本不变；扫描电子显微镜观察显示，2 种添加物均阻碍了面筋网络的形成。因此，沙棘果粉和酸枣粉的添加均改变了面粉的糊化、粉质、凝胶质构特性及面筋超微结构。

Influence of Incorporation of Sea Buckthorn Fruit Powder and Sour Jujube Powder on Wheat Flour Properties

Sea buckthorn and sour jujube, both rich in nutritional and bioactive substances, have important medicinal values.
The aim of this study was to investigate the effect of different incorporation levels (0%, 1%, 3%, 5%, 7%, and 9%) of sea
buckthorn or sour jujube powder on the properties of wheat flour. The pasting, farinograph and gel texture properties of
blends were measured by rapid visco analyzer, farinograph and texture analyzer, respectively. Thereafter, the ultrastructure
of gluten was determined by scanning electron microscopy. The results of the present study showed that the peak, trough
and final viscosity of samples decreased with increasing addition of sour jujube powder (SJP), while sea buckthorn fruit
powder (SBFP) at high levels (5%–9%) could increase the values of pasting parameters. With increasing sea buckthorn
fruit powder or sour jujube powder content, water-absorbing capacity, hardness, gumminess and chewiness decreased,
whereas dough development time, stability time and farinograph quality number decreased at first, and then tended to
remain constant. Scanning electron microscopy images also showed that SJP and SBFP weaken the gluten-starch network of
dough. Therefore, the addition of SJP and SBFP can lead to changes in pasting properties, farinograph properties, gel texture
properties of blends and gluten ultrastructure.