本文研究了全麦粉对油条面团流变学和糊化特性的影响，并在此基础上，研究了全麦粉对油条品质（膨胀性、色泽、质构、含油量）的影响。研究结果显示，随着全麦粉替代油条配方中精制小麦粉比例的提高，面团的形成时间从16.03 min下降到11.33 min，稳定时间从18.23 min下降到10.24 min，而面团的吸水率由64.87%上升到76.33%。油条粉的糊化特性也受到全麦粉的显著影响，特别是峰值粘度从1160下降到990.7（RVU）。对于油条产品来说，100%全麦粉取代率制得油条的比容仅为3.01 cm3/g。同时全麦粉的加入使得油条表面的色泽变暗，L?值从73.42显著下降到57.89，油条的含水量由28.04%上升到34.09%。此外，油条的质构也受到全麦粉的影响，特别是100%全麦粉油条的硬度几乎是空白的5倍（由2490.45 g提高到11958.38 g）。更重要的是，空白油条的总含油量为19.60%，而100%全麦粉取代率的（油条的总含油量仅为11.25%。分析看出，全麦粉取代率与油条的含水量存在正相关关系（r=0.869），与油条的比容（r=0.995）、表面含油量（r=0.942）及结构含油量（r=0.951）存在负相关关系。因此，从本研究的结果看，全麦粉的加入可以用来生产一种低含油量高营养价值的全麦油炸产品。

The effect of whole wheat flour (WWF) on the rheological and pasting properties of youtiao dough and the quality (expansibility, color, texture, and oil content) of youtiao product were investigated in this study. The results showed that with increasing ratio of WWF in the basic formula of youtiao dough to replace refined wheat flour (RWF), the dough development time was decreased from 16.03 min to 11.33 min and the dough stabilizing time declined from 18.23 min to 10.23 min, whilethe water absorption rate was increased from 64.87% to 76.33%. The pasting properties of youtiao mixed powder were also significantly affected by WWF. Especially, the viscosity peak decreased from 1160 to 990.7 (RVU). As for youtiao product, the specific volume of youtiao product using 100% WWF substitution was only 3.01 cm3/g. Meanwhile, the addition of WWF darkened the surface color of youtiao and the value of L* was decreased from 73.42 to 57.89, while the moisture content increased from 28.04% to 34.09%. Additionally, the texture of youtiao product was significantly influenced by WWF. In particular, the hardness of youtiao with 100% WWF substitution was five times of the control (11958.38 g vs 2490.45 g). The total oil content in youtiao produced with RWF was 19.60%, while the total oil content in youtiao produced with 100% WWF was only 11.25%. The analyses showed that the WWF substitution rate was positively correlated (r = 0.869) with the moisture content of youtiao and was negatively correlated with specific volume (r = 0.995), surface oil content (r = 0.942), and structure oil content (r = 0.951). WWF addition can be used to produce a type of fried WWF products with low oil content and high nutritional value.

国家自然科学基金项目（31471617）