微细化薯渣粉对小麦面团特性的影响  

Effect of micronized sweet potato residue powder on dough properties

作　　者：尹旭敏[1] 刘月如 杨茂 李晓英[2] 曾志红[1] 曾小峰[1] 商桑 YIN Xumin;LIU Yueru;YANG Mao;LI Xiaoying;ZENG Zhihong;ZENG Xiaofeng;SHANG Sang(Agro-Products Storage and Processing Institute,Chongqing Academy of Agricultural Sciences,Chongqing 401329,China;College of Landscape Architecture and Life Science/Institute of Special Plants,Chongqing University of Arts and Sciences,Chongqing 402160,China)

机构地区：[1]重庆市农业科学院,农产品贮藏加工研究所,重庆401329 [2]重庆文理学院,园林与生命科学学院/特色植物研究院,重庆402160

出　　处：《食品与发酵工业》2020年第13期190-195,共6页Food and Fermentation Industries

基　　金：重庆市社会事业与民生保障科技创新专项项目(cstc2015shmszx-ztzx80013);重庆市大学生创新训练项目(201910642033)。

摘　　要：为研究微细化薯渣粉不同添加量对面团特性的影响,将微细化薯渣粉按不同比例(2%~12%,质量分数)与小麦粉混合制成配粉,测定不同配粉生面团的热机械学特性、质构特性、色泽以及面团结构。结果表明,随着微细化薯渣粉添加量的增加,面团吸水率和稳定时间增加,形成时间、蛋白质弱化度及回生值逐渐减小,峰值黏度、淀粉水解速率、黏度崩解值先减小后增加,当薯渣粉的添加质量分数大于8%时,峰值黏度和淀粉水解速率又逐渐降低;面团硬度、胶着性和咀嚼性逐渐增大,内聚力、回复性呈现先增加后下降的趋势,品质有所降低;面团L^*、a^*和b^*值呈现下降的趋势,颜色发暗,总色差值增大;面团的微观结构显示,薯渣粉的添加会破坏小麦面团中的面筋网状结构,使淀粉颗粒逐渐裸露。综上,微细化薯渣粉的添加会破坏面筋蛋白均匀致密的网络结构,可能是导致面团流变性质改变的原因,但添加质量分数在8%以内,对小麦面团特性的影响较小。In order to study the effect of different amounts of micronized sweet potato residue powder(MSPRP)on dough properties,the micronized sweet potato residue powder was mixed with wheat flour in different proportions(2%-12%).The thermomechanical properties,texture properties,color and dough structure of different flour dough were measured by Mixolab,texture instrument,colorimeter and scanning electron microscope.The results showed that with the increasing amount of sweet potato residue powder,water absorption and stability time of dough were increased,and formation time,weakening grade and setback value of dough were decreased;while peak viscosity,disintegration viscosity and hydrolytic rate of starch of dough were reduced firstly and then increased,when reconstituted doughs made with 8%MSPRP showed lower hydrolytic rate of starch.Meanwhile,hardness,adhesiveness and chewiness of reconstituted doughs were gradually increased,the cohesion and reversion were increased firstly and then decreased.Compared with wheat dough,MSPRP reconstituted dough exhibited worse qualities.Moreover,the color of reconstituted dough became gray and dark;the lightness L^*,a^*and b^*of reconstituted doughs were decreased,and ΔE was increased.The microstructure of dough showed that addition of MSPRP destroyed the smooth and uniform of the gluten network,resulting in increasing exposed starch grains gradually.In conclusion,the addition of MSPRP could destroy the gluten protein network structures and this might influence the changing of rheological properties of the dough;changes of wheat dough characteristics with 4%to 8%MSPRP were acceptable.

关 键 词：超微粉碎 薯渣粉 面团结构 流变学特性 扫描电镜 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]