不同分子质量甘薯蛋白水解物对冷冻面团和面包品质的影响  

Effects of Sweet Potato Protein Hydrolysates with Different Molecular Weights on Quality of Frozen Dough and Bread

作　　者：陈嘉茹 牛丽亚[1] 周庆红[2] 黄英金[2] 涂瑾 余莉莉[1] 肖建辉[1] Chen Jiaru;Niu Liya;Zhou Qinghong;Huang Yingjin;Tu Jin;Yu Lili;Xiao Jianhui(School of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045;Collage of Agronomy,Jiangxi Agricultural University,Nanchang 330045)

机构地区：[1]江西农业大学食品科学与工程学院,南昌330045 [2]江西农业大学农学院,南昌330045

出　　处：《中国粮油学报》2022年第10期76-83,共8页Journal of the Chinese Cereals and Oils Association

基　　金：江西省现代农业产业技术体系建设专项(JXARS-19-4)。

摘　　要：为了改良冷冻面团及其对应的面包品质,在面团制作过程中添加不同分子质量(500、1000、2000、3000 u)的甘薯蛋白水解物,从粉质特性、水分迁移、可冻结水含量变化及流变学特性探究其对冷冻面团品质及面包比容、硬度的影响。结果表明:与空白对照相比,甘薯蛋白水解物的添加增加了面团的形成、稳定时间和小麦粉质量指数,强化了面团面筋网络。随冻藏时间延长,甘薯蛋白水解物的添加使冷冻面团的自由水呈缓慢增加的趋势,可冻结水含量先增大后减小,从而抑制冰晶的生成、水分的迁移;与此同时,面团的黏性模量与弹性模量的比值也呈先增大后减小的趋势,Tanδ降低的速度延缓,进而延缓面包劣变的速度,使面包比容缓慢减小,面包硬度缓慢增加。其中分子质量为1000、2000、3000 u的甘薯蛋白水解物对面团品质各指标的改善效果更为显著。甘薯蛋白水解物的添加能够改善冷冻面团的加工品质,提高面包的综合品质。In order to improve the quality of frozen dough and bread,sweet potato protein hydrolysate(SPPHs)with different molecular weights(500,1000,2000,3000 u)were added,andthe effects on the quality of frozen dough and the specific volume and hardness of bread in terms of flour properties,water migration,frozen water variation and rheological properties were investigated.The results indicated that,compared with the blank control,the addition of SPPHs increased the formation,stability time and flour quality index of dough,and strengthened the gluten network of dough.With the extension of frozen storage time,the addition of SPPHs slowly increased the free water of frozen dough,and the content of frozen water increased first and then decreased,thereby inhibiting the formation of ice crystals and the migration of water.At the same time,the ratio of viscous modulus and elastic modulus of dough also showed a trend of first increasing and then decreasing,and the speed of tanδslowed down,which in turn slowed down the speed of bread deterioration and made the specific volume of bread decreased slowly,the hardness of bread increased slowly.The effects of SPPHs withSPPHs-1000,SPPHs-2000,SPPHs-3000 on the improvement of dough quality was more significant.It could be seen that,the addition of SPPHs could improve the processing quality of frozen dough and the comprehensive quality of bread.

关 键 词：冷冻面团 甘薯蛋白水解物 面筋网络 面包 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]