小麦粉主要组分对非发酵面团冻融循环后品质的影响  

Effect of Flour Main Components on the Qualities of Non-Fermented Dough After Freeze-Thaw Circles

作　　者：刘永[1] 杨选[2] 叶晓枫[2] 杨震[2] 彭常安[1] 韩永斌[2] 

机构地区：[1]芜湖职业技术学院,芜湖241006 [2]农业部农畜产品加工与质量控制重点开放实验室南京农业大学,南京210095

出　　处：《中国粮油学报》2016年第4期16-22,40,共8页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省农业支撑(BE2014366)

摘　　要：通过分离重组方法研究小麦粉主要组分对非发酵面团冻融品质的影响。运用场发射扫描电镜观察到冻融循环后淀粉颗粒与面筋结构均发生不同程度的破坏。随着重组后面团中的蛋白质/淀粉含量比的下降,深层结合水相对含量下降(P<0.05);与对照相比,生面坯剪切力与强韧性均呈逐渐下降趋势(P<0.05);与对照相比,蛋白含量较高的样品,其熟面坯质构剖面分析(TPA)各指标变化较显著(P<0.05);弹性模量G'与黏性模量G″均呈下降趋势(P<0.05),但在升温过程中,G'与G″反而上升(P<0.05),tanδ变化幅度也逐渐变大,且淀粉糊化与蛋白变性的起始温度不断提前。因此,蛋白质与淀粉对非发酵面团冻融品质均有影响,提高面筋与淀粉含量比例可在一定程度上有效地缓解非发酵面团在冻融过程中的品质劣变程度。The effect of flour main components on the qualities of non - fermented and freeze - thaw dough were investigated through separation and recombination method. The results showed that the structure of starch and gluten suffered different degrees of damage by using SEM. With the decline in the ratio of protein to starch content in non - fermented and freeze - thaw dough, the relative content of deep - bound water decreased after recombination （P 〈 0.05 ）, firmness and toughness both decreasd compared to the control group（ P 〈 0.05 ）, TPA indexes all had significant changes in samples with higher protein（P 〈 0.05 ）, the storage modulus G＇ and loss modulus G＂ both fell behind （P 〈0.05 ）, while G＇ and G＂ both decreased and during heating G＇ and G＂ increase （P 〈 0.05 ） the ampli- tude of variation in tan 8 rose was great, the initial temperature of starch gelatinization and protein denaturation was gradually advanced. Therefore, protein and starch both have certain influences on the qualities of non - fermented and freeze - thaw dough, and improving the ratio of gluten to starch content can effectively alleviate the deterioration of non - fermented and freeze - thaw dough to some extent.

关 键 词：小麦粉 主要组分 冻融非发酵面团 品质变化 

分 类 号：TS201.1[轻工技术与工程—食品科学]