中文摘要：

【目的】研究麦麸对面团流变学特性的影响规律及机理，为麦麸膳食纤维在食品加工中的应用提供依据。【方法】以山农优麦2号小麦面粉为试验材料，通过添加4个粒度（0．16—0．43、0．43--1．0、1．5—2．0、2．0—2．5mm），4个添加量（5％、10％、15％、20％）的麦麸，研究麦麸添加量和粒度对面团揉混特性的影响。【结果】随着麸皮添加量的增加，中线峰值高度、中线峰值宽度、8min中线高度、8min中线积分面积、中线曲线尾高度和中线曲线尾积分面积显著降低，而8min带宽、中线曲线尾宽度和中线峰值右侧切线斜率显著增加；添加量处理问对中线峰值时间、中线峰值积分面积和中线峰值左侧切线斜率的影响差异不显著。随着麸皮粒度的增大，中线峰值时间、8min带宽和中线曲线尾宽度、中线峰值右侧斜率显著增加，但麸皮粒度处理间对其它揉混特性指标的影响差异不显著。【结论】麦麸纤维显著降低面团的中线峰值高度、8min中线高度、中线峰值积分面积和8min中线积分面积；而显著增加中线峰值时间和8min带宽、中线曲线尾宽和中线峰值右侧切线斜率。面团中线峰值时间、8min带宽和中线曲线尾宽度、中线峰值右侧切线斜率随着麸皮粒度的增大显著增加。

英文摘要：

[ Objective ] Mechanism and effect of bran addition and particle size on mixing properties of dough were analyzed to provide a scientific basis for application of wheat bran in food production. [ Method] Aiming to study the effects of wheat bran addition level and particle size on the mixing property of wheat flour, wheat bran produced from Shannong 2 were added into flour, with bran addition of 5%, 10%, 15%, 20% and with bran particle size of 0.16-0.43 mm, 0.43-1.0 mm, 1.5-2.0 mm and 2.0-2.5 mm. The mixing properties of the mixed flour samples were determined. [ Result] With the increasing addition level of wheat bran the midline peak value, midline peak width, 8 rain value and integral, curve tail value and integral decreased significantly, while the 8 min width, curve width and slope of peak right increased remarkably. There was no remarkable difference in effects of bran addition levels on midline peak time, peak time integral and slope of peak let1. With the increasing particle size the midline peak time, 8 min width, curve tail width and slope of peak right increased significantly, but no remarkable different effects were detected in other mixing parameters. [Conclusion] Wheat bran decreased significantly the midline peak value, 8 min midline value, peak time integral and 8 min midline integral, while increased the midline peak time and 8 rain width and slope of right of peak. With the increasing particle size the midline peak time, 8 min width, curve tail width and slope of peak right increased significantly.