面筋蛋白对冷冻面团超微结构及馒头品质的影响  

Effects of gluten protein on microstructure of frozen dough and the quality of steamed bread

作　　者：刘亚楠[1] 王晓曦[1] 董秋晨[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2012年第10期6-9,共4页Cereal & Feed Industry

基　　金：国家小麦产业技术体系建设专项(CARS-03-09B)

摘　　要：采用感官评价、质构分析和扫描电镜的方法,研究了面筋蛋白对冷冻面团及馒头品质的影响。结果显示,添加2%面筋蛋白能明显提高冷冻面团馒头的感官评分、比容,降低冷冻面团馒头的TPA硬度,提高TPA弹性;冷冻面团馒头品质明显劣化时间也从第2周延长至第4周。电镜实验证明,添加2%面筋蛋白的冷冻面团面筋网络抗冻能力明显优于未添加面筋蛋白(空白组)的面团;冻藏1周时,面筋蛋白添加组的面筋网络比空白组连续、清晰;冻藏4周时,面筋蛋白添加组还可观察到破碎的面筋网络,空白组几乎无法观察到面筋膜。The effects of gluten protein on the quality of frozen dough and steamed bread were investigated using sensory evaluation, texture analysis and scanning electron microscopy. Adding 2% gluten could obviously improve the sensory score, specific volume and flexibility of steamed bread, and reduce hardness. The obvious quality degradation time of steamed bread extended from the second week to the fourth week. SEM experiment showed that： in frozen storage experiment, the gluten network freezing resistance of frozen dough （adding 2% gluten） was significantly superior to the control group; at the first week, gluten network in adding gluten protein group was observed more continuous and clearer than that in the control group; at the fourth week, broken gluten network could also be observed in adding gluten protein group, but gluten membrane could hardly be observed in the control group.

关 键 词：小麦粉 面筋蛋白 冷冻面团 馒头 质构 扫描电镜 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.2[轻工技术与工程—食品科学与工程]