摘要
为开发烘焙品质较好的藜麦-小麦粉面包,利用谷氨酰胺转氨酶对其进行改良。从藜麦-小麦粉的粉质参数、糊化特性、面团质构、面包烘焙品质及老化特性等方面研究谷氨酰胺转氨酶(transglutaminase,TGase)对藜麦-小麦粉品质的影响,综合评价TGase对藜麦-小麦粉面团、面包品质的影响。结果表明,TGase增大混粉体系的吸水率、延长稳定时间。增大混合粉体系的糊化黏度、抑制体系的老化及回生。随着TGase的添加量的增大,面团硬度、弹性、黏聚性增大,当超过1.0%时,变化不显著(p>0.05)。面包品质结果表明,TGase的加入改善面包的持气能力,增大比容、感官评分、弹性及黏聚性,降低了面包的硬度,但是高剂量的TGase(>1.0%)会导致交联过度,面包品质降低。老化特性结果表明,TGase的加入使得面包老化程度降低,抑制面包老化。
In order to develop quinoa-wheat flour bread with better baking quality,glutamine aminotransferase was used to improve it.Study the effects of transglutaminase(TGase)on the quality of quinoa-wheat flour from the aspects of quinoa-wheat flour's powder parameters,gelatinization characteristics,dough texture,bread baking quality and aging characteristics,etc.The results showed that TGase increased the water absorption of the mixed powder system and prolongd the stabilization time.The gelatinization viscosity of the mixed powder system was increased,and the aging and regeneration of the system were suppressed.With the increased of the amount of TGase,the hardness,springness and cohesiveness of the dough increased.When it exceeded 1.0%,the change was not significant(p>0.05).Bread quality results showed that the addition of TGase improved the bread gas holding capacity,increased specific volume,sensory score,elasticity and cohesiveness,and reduced the hardness of bread,but high doses of TGase(>1.0%)would cause cross over-linking,reducing the quality of bread.The results of aging characteristics showed that the addition of TGase reduced the degree of aging of bread and suppressed the aging of bread.
作者
夏明敬
XIA Ming-jing(Grain,Oil and Food College,Jilin Engineering Vocational College,Siping 136001,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第14期132-136,共5页
Food Research and Development
基金
吉林工程职业学院科研基金([2019]第02号)。
关键词
藜麦-小麦粉
质构特性
比容
老化特性
quinoa-wheat flour
texture characteristics
bread specific volume
bread aging characteristics
