研究了麸皮粒径对空白和加酶（葡萄糖氧化酶+戊聚糖酶+纤维素酶）全麦面团流变特性和馒头品质的影响。采用回添法将不同粒径麸皮（D50=285.0、186.7、75.7 μm）添加至面粉中制得全麦粉，对其热机械学特性、吹泡特性、发酵流变特性和馒头品质进行分析。结果表明：对于空白全麦体系，随着麸皮粒径的降低，全麦粉吸水率显著增加；全麦面团稳定时间和韧性有所降低，发酵性能变差，但面团延展性显著提高。加酶全麦面团流变特性随麸皮粒径度大小的变化规律与空白全麦面团体系相似。但加酶后，面团的稳定时间进一步降低，而面团的延展性、膨胀能力和发酵性能得到显著改善。酶法改良后的全麦馒头感官品质亦显著提高。对于空白和加酶全麦体系，中麸(D50=186.7 μm)全麦馒头感官品质均较佳，麸皮过细对馒头品质产生劣化作用。

The effects of wheat bran particle sizes on the rheological property of whole wheat dough and buns quality with or without the addition of complex enzymes (Glucose oxidase+Pentosanase+Cellulase) were studied. The whole wheat flour was prepared by adding the pretreated bran of different sizes (D50=285.0, 186.7, 75.7 μm) back to the refined flour, then the thermomechanical, alveograph, and fermentation properties of the dough, as well as buns quality, were measured. The results indicated that with the decrease of bran size, the water absorption of whole wheat flour increased; the stabilization time, tenacity, and fermentability of dough were all decreased, but the dough malleability was increased significantly. The effects of bran size on the enzymes-treated dough were quite the same as their influences on the dough in the absence of enzymes. However, the addition of enzymes decreased the stabilization time of dough, whereas the malleability, expandability, and fermentability were significantly improved. With the use of enzymes, the sensory score of whole wheat buns was highly increased. The whole wheat buns prepared with medium bran size (D50=186.7 μm) presented better sensory quality in the systems either with or without enzymes, and fine bran caused a significant decrease in buns quality.

国家自然科学基金项目（31471679；31571768）