发酵膳食纤维对面团发酵过程中结构-性质关系的调控作用研究：机理研究
Investigating the modulation effects of fermented dietary fiber on structure-property relationships during dough fermentation: A mechanistic study.
摘要(中文译文)
为探究麦麸膳食纤维在发酵面团中的潜在应用，本研究比较了未发酵和混合发酵不可溶性膳食纤维（IDF）在1%和3%添加水平下对面团体系发酵过程（0、30和60 min）的影响。IDF通过促进蛋白质交联、增加游离巯基和麦谷蛋白大聚体，并使氢键增强26.8%~33.4%以及疏水相互作用，使无规卷曲增加12.8%~18.3%，β-折叠含量降低9.5%~14.6%。这些修饰驱动蛋白质构象向无序方向转变并促进聚集，从而调控发酵面团的特性。添加IDF改变了面团的流变发酵行为并使网络结构恶化。过度未发酵导致黏弹性失衡，硬度和内聚性增加。相反，混合发酵减轻了这些不良影响并促进了水分的均匀分布。这些发现为利用麦麸在全谷物食品中进行膳食强化策略提供了依据，并拓展了农业废弃物再利用的潜力。
Abstract
To investigate the potential application of wheat bran dietary fiber in fermented dough, this study compared the effects of non-fermented and mixed-fermented insoluble dietary fiber (IDF) at addition levels of 1% and 3% in dough systems during fermentation (0, 30, and 60 min). IDF increases disordered coils by 12.8%-18.3% and reduces β-sheet content by 9.5%-14.6% by promoting protein crosslinking, increasing free thiols and glutenin macropolymers, and enhancing hydrogen bonds by 26.8%-33.4% and hydrophobic interactions. These modifications drive protein conformation towards disorder and promote aggregation, thereby regulating the properties of fermented dough. IDF addition altered dough rheofermentation behavior and deteriorated network structure. Excessive non-fermentation caused viscoelasticity imbalance, increasing hardness and cohesion. Conversely, mixed-fermented mitigated these adverse effects and promoted uniform water distribution. These findings inform dietary fortification strategies using wheat bran in whole cereal foods and expand the potential for reusing agricultural waste.
如何引用
AMA
Wei Liang, Wenqing Zhao, Qian Lin, Haiyan Gao, Jie Zeng, Ke Xiong, et al. Investigating the modulation effects of fermented dietary fiber on structure-property relationships during dough fermentation: A mechanistic study.. Food chemistry. 2026; doi:10.1016/j.foodchem.2026.148978.
APA
Wei Liang, Wenqing Zhao, Qian Lin, Haiyan Gao, Jie Zeng, Ke Xiong, et al (2026). Investigating the modulation effects of fermented dietary fiber on structure-property relationships during dough fermentation: A mechanistic study.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.148978
GB/T 7714
Wei Liang, Wenqing Zhao, Qian Lin, Haiyan Gao, Jie Zeng, Ke Xiong, et al. Investigating the modulation effects of fermented dietary fiber on structure-property relationships during dough fermentation: A mechanistic study.[J]. Food chemistry, 2026 doi:10.1016/j.foodchem.2026.148978.
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