蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影响  

Effects of Addition of Different Amounts of Gluten and Starch on Wheat Dough Rheological Properties and Starch Pasting Characteristics

作　　者：姜小苓[1] 李小军[1] 冯素伟[1] 董娜[1] 胡铁柱[1] 李淦[1] 茹振钢[1] 

机构地区：[1]河南科技学院小麦中心,河南新乡453003

出　　处：《食品科学》2014年第1期44-49,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD07B02);河南省科技厅重大科技专项(11110011010);河南科技学院引进高层次人才科研启动项目(201010610004)

摘　　要：以3个筋力不同的小麦粉为材料,利用分离重组方法,在保持小麦粉其他成分不变的情况下,组成不同面筋蛋白和淀粉含量的配粉,研究面筋蛋白和淀粉添加量对面团流变学特性和面粉糊化特性的影响。结果表明:随着面筋蛋白添加量的增加,3种筋力小麦粉配粉的面团稳定时间和粉质质量指数均呈升高趋势,峰值黏度、低谷黏度、最终黏度、稀懈值、回生值等总体呈下降趋势。小麦粉添加淀粉后,面团稳定时间和粉质质量指数均呈下降趋势,峰值黏度、低谷黏度、最终黏度、稀懈值、回生值等总体呈升高趋势。面筋蛋白和淀粉对小麦面团吸水率和面粉糊化温度的影响均较小。不同筋力小麦粉配粉各品质指标总体变化趋势一致,但变化幅度有一定差异。In this study, wheat flours from three cultivars （lines） with different gluten strengths were used to investigate the effects of adding different amounts of gluten and starch on wheat rheological properties and starch pasting property by using the method of separation and recombination. The results showed that with increasing addition of gluten, dough stability and farinograph quality number （FQN） increased, while peak viscosity, through viscosity, final viscosity, break down, and set- back decreased. Moreover, with the increasing level of added starch, dough stability and FQN decreased, whereas peak vis- cosity, through viscosity, final viscosity, breakdown, and setback increased. Little effects of different amounts of gluten and starch on dough moisture absorption and starch gelatinazation temperature were found. The same general tendency existed in each quality parameter of wheat flour with different gluten strengths, but the amplitudes of variation were different.

关 键 词：面筋蛋白 淀粉 面团流变学 糊化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]