NMR和MRI技术研究面团的发酵过程  

Study on Dough Ferment Process with NMR and MRI Techniques

作　　者：林向阳[1] 阮榕生[1] 陈卫江[2] 何承云[3] 朱榕璧[2] 王娜[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350002 [2]南昌大学食品科学教育部重点实验室,江西南昌330047 [3]河南科技学院食品学院,河南新乡453003

出　　处：《食品科学》2006年第11期142-146,共5页Food Science

基　　金：长江学者和创新团队发展计划(IRT0540);江西省技术带头人培养计划项目(Z02605)

摘　　要：面团T2与发酵时间曲线表明酵母添加量和发酵时间对面团的T21和T22影响不大,对T23的影响则相对大很多,说明酵母的添加量和发酵时间对面团中自由水的影响要大于对结合水的影响。面团自由水表现出来的弛豫时间T23与发酵时间曲线在整个发酵期内呈波浪形变化。酵母添加量越多,面团的T23越大。MRI实验表明1.5%酵母的面团,在发酵过程中因酵母产气速度过快导致面团内部气孔分布很不均匀,面筋网络结构断裂。相比较而言,0.5%酵母和1.0%酵母的面团发酵过程产气速度比较平稳,整个过程面团的质子气泡区域的分布比较均匀,更适合用来加工馒头面团。From the curve of the spin - spin relaxation time（T2）against the fermentation time, we discovered that the addition of yeast in dough and the fermentation time had little influences on T21 and T22, while T23 was exceptional. Namely, they mainly changed the distribution and mobility of free water in dough. The curve of T23 and fermentation time undulated in the all course of fermentation. The more the added yeast the higher the T23 constant of dough. We also found dough with 1.5% yeast had many uneven holes and broken network of wheat gluten in the period of fermentation from the MRI images obtained. While dough with 0.5%yeast content and 1.0%yeast content were more appropriate to produce steamed bread because of their slower speed of fermentation, smooth CO2 generation and better network structure.

关 键 词：核磁共振 磁共振成像 面团 发酵 水分迁移 

分 类 号：O657.2[理学—分析化学] TS201.1[理学—化学]