摘要
小麦面粉加水和成的面团兼具类固体的弹性和类液体的黏性,而面团的流变特性影响其加工特性和面制品品质。本文分析小麦蛋白质对面团流变特性可能产生的影响,旨在为调控面团和面制品品质提供理论依据。面团流变特性主要受蛋白质数量、蛋白质发生缠结的可能性即舒展程度,以及缠结点间的相互作用等因素影响,包括:1)小麦品种与种植环境会影响小麦粉的总蛋白含量及蛋白组分占比,其中,特定蛋白组分在面团流变特性中起决定作用;2)蛋白数量和舒展程度共同决定面团的流变特性,蛋白舒展程度与面团强度呈正相关且与蛋白相互作用有关;3)蛋白间较长距离的相互作用会促进面团网络结构的扩展,从而提高延伸度。从蛋白质相互作用角度理解样品体系流变特性还需进一步研究。
Wheat flour dough is made from mixing wheat flour and water,and it comes with solid-like elasticity and liquid-like viscosity.Dough rheological properties affect its processing characteristics and the quality of the finished products.This paper analyzes the possible effects of wheat protein on dough rheological properties,aiming to provide a theoretical basis for regulating the quality of dough and flour products.Dough rheological properties are subject to protein quantity,protein stretching-degree and protein interactions in wheat flour.The results reveal the following:1)flour protein content and proportion of protein fractions are influenced by wheat varieties and their growing condition,and certain fractions are determinant in dough rheological properties;2)protein quantity and stretching-degree are both involved in dough rheology,and protein stretching-degree is positively correlated with dough strength and is influenced by protein interactions and 3)the long-range interactions within protein network promote the expansion of dough system,thus increasing dough extensibility.However,further study still needs to be carried out to understand the role of protein interactions in gluten and dough rheology.
作者
董子研
范震
雷钧杰
郭波莉
张波
DONG Ziyan;FAN Zhen;LEI Junjie;GUO Boli;ZHANG Bo(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei;Research Institute of Grain Crops,Xinjiang Academy of Agricultural Sciences,Key Laboratory of Desert-Oasis Crop Physiology,Ecology and Cultivation,Ministry of Agriculture and Rural Affairs,Urumqi 830091)
出处
《中国食品学报》
北大核心
2025年第4期523-535,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
新疆维吾尔自治区自然科学基金项目(2023D01D10)
国家现代农业产业技术体系资助项目(CARS-03)。
关键词
小麦
蛋白质
舒展程度
相互作用
流变特性
wheat
protein
stretching-degree
interactions
rheological properties
