摘要
以面筋蛋白和小麦淀粉为原料,按照高、中和低筋小麦粉比例配制模型面团,研究低浓度NaCl添加对不同筋力模型面团质构、流变学和热机械学特性的影响。结果表明,高、中和低筋模型生面团在NaCl质量分数分别为1.5%、1.0%和1.5%时,其质构和流变学特性较未加盐组明显改善(P<0.05)。此外,热机械学特性研究表明,随着NaCl质量分数(0%~1.5%)的增加,面团在形成阶段,高筋模型生面团的形成时间和稳定时间均显著增加(P<0.05);在加热和回生阶段,高、中和低筋模型面团的弱化度显著增加,最大黏度指数显著下降,面团回生值显著增加(P<0.05)。适量的NaCl添加有利于提高模型生面团的质构特性和流变学特性,对不同面筋蛋白含量模型面团热机械学特性的影响存在差异。
Gluten protein and wheat starch were used as the raw materials,the model dough was prepared in accordance with the proportion of high-gluten,medium-gluten and low-gluten flour,and the effects of low-concentration NaCl addition on the texture,rheological and thermomechanical properties of different gluten model doughs were studied.The results indicated that the texture and rheological properties of the high-gluten,medium-gluten and low-gluten model doughs were significantly improved when the addition of NaCl was 1.5%,1.0%and 1.5%,respectively(P<0.05).In addition,the results of thermomechanical properties revealed that with the increase of NaCl addition(0%~1.5%),at the dough formation stage,the formation time and stabilization time of high-gluten model dough increased significantly(P<0.05);at the dough heating and the retrogradation stage,the softening degree of the high-gluten,medium-gluten and low-gluten model doughs all increased significantly,and the maximum viscosity index decreased significantly,the retrogradation value of the dough increased significantly(P<0.05).The addition of an appropriate amount of NaCl was beneficial to improve the texture properties and rheological properties of the model dough,and there were differences in the effects on the thermomechanical properties of the model dough with different gluten protein contents.
作者
黄少林
李丹丹
马良
戴宏杰
冯鑫
张宇昊
Huang Shaolin;Li Dandan;Ma Liang;Dai Hongjie;Feng Xin;Zhang Yuhao(College of Food Science,Southwest University,National Demonstration Center for Experimental Food Science and Technology Education,Chongqing 400715;Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing,Chongqing 400715)
出处
《中国粮油学报》
CSCD
北大核心
2023年第8期94-102,共9页
Journal of the Chinese Cereals and Oils Association
基金
“十三五”国家重点研发计划重点专项(2016YFD0400203-2)
重庆市技术创新与应用发展专项重点项目(cstc2021jscx-cylhX0014)。
关键词
面筋蛋白
小麦淀粉
模型面团
质构特性
流变学特性
热机械学特性
gluten protein
wheat starch
model dough
textural properties
rheological properties
thermomechanical properties
