摘要
将小麦淀粉和面筋蛋白(质量比为86∶14)调配成重组小麦粉,添加与重组小麦粉等质量的水以不同的混合时间(5、15、25min)混匀形成面糊,经过不同热加工方式(蒸制和热挤压)形成面皮,通过测定质构、流变特性等指标,研究制备工艺对重组小麦粉面皮多尺度结构特性的影响。结果表明:热加工方式比混合时间对面皮结构的影响更大;面糊混合15 min后能赋予面皮最大的硬度、最高的谷蛋白大聚体(GMP)含量,并使蒸制面皮面筋蛋白交联数量最大;与混合5 min的样品相比,混合25 min时,不同加工方式面皮的游离巯基(—SH)含量均上升,说明过度混合一定程度上削弱面筋蛋白交联;蒸制比热挤压形成的面皮硬度、弹性更好,GMP含量更多,起始温度(T_(0))、峰值温度(T_(p))、终止温度(T_(c))更低,热焓(ΔH)更高,面筋交联和网络结构更好。
The wheat starch and gluten(mass ratio 86:14)were mixed into recombinant wheat flour,and then mixed with water of the same mass as recombinant wheat flour at different mixing times(5,15,25 min)to form a batter.The dough was formed by different thermal processing methods(steaming and hot extrusion).The effect of preparation process on the multi-scale structure of recombinant wheat flour was studied by measuring texture,rheological properties and other indicators.The results showed that the thermal processing method has a greater impact on the skin structure than the mixing time.After mixing the batter for 15 min,it could give the dough the maximum hardness,the highest content of gluten mac-romers(GMP),and maximize the cross-linking of gluten protein in steamed dough.Compared with the sample mixed for 5 min,the content of free thiol groups(SH)in the dough of different processing methods increased after 25 min of mixing,indicating that excessive mixing weakens gluten protein cross-linking to some extent.Steamed dough had better hardness and elasticity than hot extrusion,with higher GMP content,lower T_(0),T_(p),T_(c),higher△H,and betterglutencross-linkingand network structure.
作者
李雪冬
刘翀
王家胜
杨晗瑞
陈菊
顾少闯
LI Xuedong;LIU Chong;WANG Jiasheng;YANG Hanrui;CHEN Ju;GU Shaochuang(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2025年第7期22-28,共7页
Cereals & Oils
关键词
面皮
小麦淀粉
面筋蛋白
混合时间
加工方式
batter-based sheet
wheat starch
gluten protein
mixing time
processing method
