蛋白组分与面包感官评分及TPA指标的相关性  

Correlation of Flour Protein Components and Bread Sensory Evaluation

作　　者：李梦琴[1] 任红涛[1] 常志伟[1] 王跃[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国粮油学报》2010年第6期15-20,30,共7页Journal of the Chinese Cereals and Oils Association

基　　金：河南省科技攻关项目(0624010003)

摘　　要：测定了8种面包专用粉蛋白质组分、亚基组成,并对其制作的面包进行了感官评定和质构测定,分析了面包专用粉蛋白质组分、亚基组成与面包感官评分与TPA指标的相关性,结果表明:清蛋白、球蛋白、醇溶蛋白和剩余蛋白含量增加对面包感官品质有不利影响,麦谷蛋白含量、高分子质量麦谷蛋白含量和低分子质量麦谷蛋白含量的增加有利于提高面包的感官品质;谷蛋白含量增加有利于降低面包质地的硬度和胶着性,有利于提高面包质地的弹性和回复性等;亚基2、Glu-D1位点2+12亚基组存在对面包的感官品质不利,亚基7、lu-B1位点7+8亚基组的存在对面包的感官品质较为有利。The protein components,bread sensory evaluation and texture indexes of eight bread special flours were analyzed,and the correlation between the protein components and the bread sensory evaluation and texture indexes were studied.Results： The increases of contents of albumin,globulin,gliadin,and insoluble protein have negative effect on bread sensory evaluation,while the increases of contents of glutenin,high molecular weight glutenin,and low molecular weight glutenin have favorable effect on bread sensory evaluation.Glutenin is favorable to enhance bread springiness and resilience.The present of subunit 7,and subunit 7＋8 of lu-B1 ect has favorable effect on sensory evaluation of bread.

关 键 词：面包专用粉 蛋白组分 面包感官评分 质构指标 

分 类 号：TS202[轻工技术与工程—食品科学]