醒面温度对高水分面团流变学性质的影响  

Effect of resting temperature on rheology parameters of high hydration dough

作　　者：陈洁[1] 汪磊 王远辉[1] CHEN Jie;WANG Lei;WANG Yuan-hui(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;School of Light Industry Food,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]华南理工大学轻工食品学院,广东广州510641

出　　处：《粮食与饲料工业》2018年第11期16-20,共5页Cereal & Feed Industry

基　　金：公益性行业(农业)科研专项(201303070)

摘　　要：为了研究不同醒面温度对高水分面团流变学性质影响,就面团的拉伸特性、湿面筋品质、面筋蛋白二级结构、水分分布以及动态流变特性等指标进行比较分析。结果表明:随着醒面温度的升高,面团的抗拉伸力逐渐下降,拉伸距离先升高后下降。醒面温度超过35℃后,湿面筋含量和面筋指数显著下降。在20~30℃,面筋蛋白二级结构中β-折叠、无规则卷曲、α-螺旋、β-转角无显著变化。在30~45℃,β-折叠和α-螺旋含量降低,无规则卷曲和β-转角含量上升。随着醒面温度的升高,面团中结合水和自由水比例先上升后下降,半结合水比例先下降后上升。20~30℃,面团黏弹性模量变化不显著,30~40℃,面团黏弹性模量显著下降。在适宜的环境温度下醒发面团,面团面筋品质较好,面团具有较好的黏弹性。醒面温度过高时,面筋品质有所下降,抗拉伸能力下降。The tensile properties,wet gluten quality,gluten protein secondary structure,water distribution and dynamic oscillation rheology were determined to study the effect of different dough resting temperature on high hydration dough rheology parameters.The results showed:with resting temperature increasing,the tensile force of dough decreased,and the tensile distance first increased and then decreased.The content and index of wet gluten significantly decreased above 35℃.The content ofβ-sheet,random coil,α-helix,andβ-turn changed slightly between 20-30℃,theα-helix andβ-sheet content declined,while the random coil andβ-turn content increased between 30-40℃.The ratio of immobile and free water decreased,and ratio of portable water first decreased and then increased with dough resting temperature increasing.The elasticity modulus of dough was not significant between 20-30℃,and declined between 30-40℃.The dough had a good gluten quality and viscous-elastic with the appropriate resting temperature.If the resting temperature was much higher,the gluten quality and the tensile capacity could decline.

关 键 词：小麦粉 面团 醒面温度 拉伸 面筋蛋白 水分分布 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS211.43[轻工技术与工程—食品科学与工程]