为了探究醇法大豆浓缩蛋白(Aqueous-alcohol leached soybean protein concentrate,SPC)对面团及其蛋白特性的影响,本研究以大豆分离蛋白为参照,分析了SPC添加量(0%~8%)对面团面筋、拉伸和动态流变学特性及面团中蛋白质组分、二硫键含...为了探究醇法大豆浓缩蛋白(Aqueous-alcohol leached soybean protein concentrate,SPC)对面团及其蛋白特性的影响,本研究以大豆分离蛋白为参照,分析了SPC添加量(0%~8%)对面团面筋、拉伸和动态流变学特性及面团中蛋白质组分、二硫键含量和面团微观结构的影响。结果表明:随着SPC添加量的增加,面团湿面筋含量及拉伸阻力显著增加(P<0.05),面筋指数和拉伸距离显著下降(P<0.05)。添加SPC还提高了面团的储能模量(G′)和损耗模量(G"),当SPC添加量为8%时,面团具有最小的损耗因子(tanδ),此时面团弹性最突出。SPC的添加使面团中SDS可溶性蛋白相对含量显著增加(P<0.05),醇溶性蛋白和麦谷蛋白大聚体相对含量显著下降(P<0.05),此外,其还使面团中形成了新的二硫键。激光共聚焦分析结果证明了SPC的添加干扰了面筋网络的形成。综上所述,SPC通过二硫键与麦谷蛋白相互作用生成小的聚集体,使蛋白质组分相对含量及面筋网络结构发生变化,进一步导致面团特性发生了改变,且不同SPC添加量的面团特性存在明显差异。展开更多
The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour(PF) and wheat flour at a ratio of 1:1(w/w). The final dough was first prepared from wheat flour before being ad...The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour(PF) and wheat flour at a ratio of 1:1(w/w). The final dough was first prepared from wheat flour before being added with PF. The effects of the method on enhancing the dough qualities were verified, and the distribution of water in gluten-gelatinized starch matrix of the doughs was investigated. We observed that the bread qualities were improved, as reflected by the increase of specific volume from 2.26 to 2.96 m L g^–1 and the decrease of crumb hardness from 417.93 to 255.57 g. The results from rheofermentometric measurements showed that the dough mixed using the developed mixing method had higher maximum dough height value, time of dough porosity appearance, and gas retention coefficient, as well as enhanced gluten matrix formation compared to that mixed by the traditional mixing method. The results from low-field nuclear magnetic resonance confirmed that the competitive water absorption between gluten and gelatinized starch could restrict the formation of gluten network in the dough mixed using the traditional mixing process. Using the novel mixing method, gluten could be sufficiently hydrated in stage 1, which could then weaken the competitive water absorption caused by gelatinized starch in stage 2;this could also be indicated by the greater mobility of proton in PF and better development of gluten network during mixing.展开更多
The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed usin...The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition （30 g/100 g） were found that did not promote significant quality reduction and the scanning electron microscopy （SEM） showed minimal damage to the gluten network at this level of incorporation.展开更多
文摘为了探究醇法大豆浓缩蛋白(Aqueous-alcohol leached soybean protein concentrate,SPC)对面团及其蛋白特性的影响,本研究以大豆分离蛋白为参照,分析了SPC添加量(0%~8%)对面团面筋、拉伸和动态流变学特性及面团中蛋白质组分、二硫键含量和面团微观结构的影响。结果表明:随着SPC添加量的增加,面团湿面筋含量及拉伸阻力显著增加(P<0.05),面筋指数和拉伸距离显著下降(P<0.05)。添加SPC还提高了面团的储能模量(G′)和损耗模量(G"),当SPC添加量为8%时,面团具有最小的损耗因子(tanδ),此时面团弹性最突出。SPC的添加使面团中SDS可溶性蛋白相对含量显著增加(P<0.05),醇溶性蛋白和麦谷蛋白大聚体相对含量显著下降(P<0.05),此外,其还使面团中形成了新的二硫键。激光共聚焦分析结果证明了SPC的添加干扰了面筋网络的形成。综上所述,SPC通过二硫键与麦谷蛋白相互作用生成小的聚集体,使蛋白质组分相对含量及面筋网络结构发生变化,进一步导致面团特性发生了改变,且不同SPC添加量的面团特性存在明显差异。
基金supported by the National Natural Science Foundation of China (31701527)the National Key Research and Development Program of China (2017YFD0400401)+1 种基金the Policy Guidance Program of Jiangsu Province, China (SZ-SQ2017021)the Jiangsu Province “Collaborative Innovation Center of Food Safety and Quality Control” industry development program, China。
文摘The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour(PF) and wheat flour at a ratio of 1:1(w/w). The final dough was first prepared from wheat flour before being added with PF. The effects of the method on enhancing the dough qualities were verified, and the distribution of water in gluten-gelatinized starch matrix of the doughs was investigated. We observed that the bread qualities were improved, as reflected by the increase of specific volume from 2.26 to 2.96 m L g^–1 and the decrease of crumb hardness from 417.93 to 255.57 g. The results from rheofermentometric measurements showed that the dough mixed using the developed mixing method had higher maximum dough height value, time of dough porosity appearance, and gas retention coefficient, as well as enhanced gluten matrix formation compared to that mixed by the traditional mixing method. The results from low-field nuclear magnetic resonance confirmed that the competitive water absorption between gluten and gelatinized starch could restrict the formation of gluten network in the dough mixed using the traditional mixing process. Using the novel mixing method, gluten could be sufficiently hydrated in stage 1, which could then weaken the competitive water absorption caused by gelatinized starch in stage 2;this could also be indicated by the greater mobility of proton in PF and better development of gluten network during mixing.
文摘The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition （30 g/100 g） were found that did not promote significant quality reduction and the scanning electron microscopy （SEM） showed minimal damage to the gluten network at this level of incorporation.
